CHICKEN PAD THAI
INGREDIENTS ÷240g noodles ÷1 tbsp fish sauce ÷1 tsp brown sugar ÷2 tbsp soy sauce ÷Juice lime ÷1 tbsp rice wine vinegar ÷1 tsp ground pepper ÷1 tsp olive oil ÷120g tofu ÷3 garlic cloves ÷2 eggs, beaten ÷3 chicken breasts, chopped
1 handful of bean sprouts ÷4 scallions, chopped ÷A sprinkle of coriander ÷30g ground peanuts METHOD Soak the noodles and set aside. Whisk fish sauce, brown sugar, soy sauce, lime, rice wine vinegar, ground pepper and olive oil in a small bowl and set aside. Heat a wok or a large non-stick pan over a medium heat. When hot but not smoking, add the tofu and cook, turning once, until light brown. Add 3 cloves of garlic and cook for 1-2 minutes. Add 2 beaten eggs. When just set, stir and gently push to the side of the pan. Add the chicken breasts and cook until they are no longer pink. Add a handful of bean sprouts and stir gently until all of the ingredients are combined. Stir in the drained noodles, scallions and fish sauce mixture until the liquid slightly thickens. Serve garnished with coriander and ground peanuts on the side of each plate.