Chicken Pad-Thai-Style Noodles

A tangy and nutty noodle dish with chicken, egg, and crunchy beansprouts, inspired by takeaway pad thai.

SHOPPING LIST

• rice noodles300g
• chicken breast fillets400g
• eggs2
• beansprouts200g
• spring onions4
• peanut butter2 tbsp
• tamari3 tbsp
• lime1
• brown sugar1 tbsp
• garlic cloves2
• vegetable oil2 tbsp

METHOD

1. 1Cook the rice noodles according to the packet instructions, then drain and set aside.
2. 2Slice the chicken breast fillets into thin strips.
3. 3Heat the vegetable oil in a wok over high heat and stir-fry the chicken until cooked through with no pink.
4. 4Push the chicken to one side, crack in the eggs, and scramble them until just set.
5. 5Add the garlic, beansprouts, and spring onions, and stir-fry for 2 minutes.
6. 6Mix the peanut butter, tamari, lime juice, and brown sugar into a sauce, then pour over the wok.
7. 7Add the cooked noodles and toss everything together until coated and hot.
8. 8Serve immediately with extra lime wedges.

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