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

Directions

• Cook the noodles according to the packet instructions
• then drain and set aside.
• In a pestle and mortar
• grind the garlic
• coriander stalks
• chilli and lime zest to a paste.
• 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.
• Add the drained noodles and mix well. Stir in the lime juice
• fish sauce and sugar and cook for 2 minutes.
• 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.