Chicken pad Thai

For noodle lovers, this one is ready in a flash, a hearty and filling stir-fry that won’t disappoint.

Serves 2 • Prep 10 mins • Cook 20 mins

180g flat rice noodles

2tbsp groundnut or vegetable oil

50g peanuts

1 large chicken breast, cut into small chunks

3 banana shallots, finely sliced

2 garlic cloves, crushed

2 medium eggs, lightly beaten

2tsp light soy sauce

100g bean sprouts

4 spring onions, finely sliced

Small bunch coriander, chopped

Lime wedges and sliced chilli, to serve For the sauce:

2tbsp tamarind paste

2tbsp soft light brown sugar

1tbsp fish sauce

1tbsp sweet soy sauce (ketjap manis) ¼tsp chilli powder, optional

1 Soak the noodles in warm water for 15 mins until softened. Drain and set aside. Meanwhile, heat the oil in a wok or large frying pan over a medium-high heat.

Add the peanuts and fry for 4-5 mins until golden. Remove with a slotted spoon, leaving the oil behind. Set aside to cool, then finely chop.

2 Add the chicken to the pan and cook, turning once or twice, for about 8 mins until cooked through, then set aside.

3 Add the shallots and garlic to the pan and fry for 2 mins, until softened.

4 Beat the eggs with the light soy sauce. Push the shallots and garlic to one side of the pan and add the eggs. Cook for 1 min, scrambling, then add the cooked chicken, drained noodles, sauce ingredients, bean sprouts, and most of the spring onions and coriander.

5 Cook, tossing, for 2-3 mins until everything is piping hot, then divide between 2 bowls. Top with the remaining coriander, the chopped peanuts and chilli, and serve with lime wedges on the side. Per serving: 992 cals, 30g fat, 6g sat fat, 114g carbs