Chicken Pad Thai

Method

1. 1
   • rice noodles250 g

   Soak the rice noodles — Soak the rice noodles in warm water for 10 minutes until pliable, then drain.

   ⏱10 min
2. 2
   • fish sauce3 tbsp
   • brown sugar2 tbsp
   • rice vinegar2 tbsp
   • soy sauce1 tbsp

   Make the pad thai sauce — Whisk the fish sauce, brown sugar, rice vinegar, and soy sauce into a smooth sauce and set aside.

3. 3
   • chicken breast2 g
   • vegetable oil3 tbsp
   • garlic3
   • egg2

   Cook chicken and scramble eggs — Stir-fry the chicken in the oil over high heat for 6 minutes until golden. Push to one side, add the garlic, then pour in the beaten eggs and scramble.

   ⏱6 min
4. 4
   • rice noodles250 g
   • bean sprouts150 g
   • spring onion4

   Toss noodles with sauce — Add the drained noodles and the sauce, tossing for 3 minutes until coated. Fold through the bean sprouts and spring onions.

   ⏱3 min
5. 5
   • peanuts60 g
   • lime1
   • fresh chilli1–2
   • fresh cilantro3 tbsp

   Garnish and serve — Serve topped with chopped peanuts, sliced chilli, cilantro, and lime wedges to squeeze over.