Chicken Pad Thai

This is a simple Pad Thai , using already cooked chicken to save cooking time.

Preparation time is around 30 minutes , cooking time 10-30 mins , and it should serve 4 easily

Ingredients

250g/9oz flat rice noodles
3 garlic cloves, roughly chopped
1 handful fresh coriander, chopped, leaves and stalks seperated
1 red chilli, seeds removed, roughly chopped
2 limes, juice and zest
2 tbsp sunflower oil
1 cooked chicken breast, skin removed and thinly sliced
6 spring onions, thinly sliced
100g/3½oz bean sprouts
3 tbsp fish sauce
1 tbsp soft light brown sugar
2 large free-range eggs, beaten
1 handful salted peanuts, roughly chopped, to serve

Method

1. Cook the noodles according to the packet instructions, then drain and set aside.

2. In a pestle and mortar, grind the garlic, coriander stalks, chilli and lime zest to a paste.

3. Heat the oil in a wok or a large frying pan until just at smoking point. Add the paste and fry for 1 minute, or until aromatic. Add the chicken, half the spring onions and half the bean sprouts and cook for 2 minutes, stirring well to coat everything in the paste.

4. Add the drained noodles and mix well. Stir in the lime juice, fish sauce and sugar and cook for 2 minutes.

5. Pour in the egg and mix until just cooked. Serve the pad Thai with the coriander leaves, lime wedges, peanuts and remaining spring onions and bean sprouts.