Chicken Pad Thai

• 180 g Rice noodles, flat, medium width
• 2 tbsp Tamarind paste
• 2 tbsp Fish sauce
• 2 tbsp Palm sugar
• 1 piece Lime
• 300 g Chicken breast, skinless
• 2 cloves Garlic
• 3 pieces Spring onion
• 2 tbsp Sunflower oil
• 2 Egg
• 150 g Bean sprouts
• 40 g Roasted peanuts

1. Soak the rice noodles in just-boiled water in a bowl for 6 to 8 minutes until pliable but still a little firm, then drain well. Mix the tamarind paste, fish sauce and palm sugar with 3 tbsp water in a small bowl, stirring until the sugar dissolves. Cut the lime into wedges.
2. Slice the chicken breast thinly against the grain. Finely chop the garlic. Slice the spring onions, keeping the white and green parts separate.
3. Heat a wok over high heat until very hot, then add 1 tbsp sunflower oil. Add the chicken and stir-fry for 2 to 3 minutes until just cooked through and lightly coloured, then transfer to a plate. Keep the wok on the heat.
4. Add the remaining 1 tbsp sunflower oil, then stir-fry the garlic and the white parts of the spring onions for 20 to 30 seconds until fragrant. Push to one side, crack in the eggs and scramble for about 30 to 60 seconds until softly set. Toss everything together.
5. Add the drained noodles and pour in the tamarind sauce. Toss and stir-fry for 2 to 4 minutes until the noodles are glossy and the sauce clings, adding a splash of water if it looks dry. Return the chicken and toss for 1 minute to warm through.
6. Add the bean sprouts and the green parts of the spring onions and toss for 30 to 60 seconds so they stay crisp. Divide between plates and top with the roasted peanuts. Serve straight away with lime wedges for squeezing over.

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