Chicken pad Thai

This quick and simple pad Thai can be made in minutes. By using cooked chicken you can keep the cooking time short.

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.

Chicken pad Thai