Chicken pad Thai

1. 1

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

2. 2

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

3. 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. 4

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

5. 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.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.