Pad Thai

Serves 8

Ingredients:

1 1⁄4lb (550g) medium or thick rice noodles

3 tbsp sunflower oil

4 eggs, lightly beaten

1 tsp shrimp paste

4 red chiles, seeded and finely chopped

6 boneless, skinless chicken breasts, cut into 1⁄4in (5mm) slices

2 bunches scallions, finely chopped

splash of Thai fish sauce

juice of 2 limes

2 tbsp demerara sugar

sea salt and freshly ground black pepper

10oz (300g) unsalted peanuts

handful of fresh cilantro, finely chopped

lime wedges, to serve

Method:

1 Put the noodles in a large bowl, cover with boiling water, and leave for 8 minutes, or until soft. Drain and set aside. Put 1 tablespoon of the oil in a large wok over high heat and swirl around the pan. Add the beaten eggs and whisk them around the wok for about a minute, or until they begin to set. Before the eggs set completely, spoon them out and set aside.

2 Add the remaining oil to the wok, then add the shrimp paste, chiles, and stir. With the heat still high, add the chicken and stir constantly for 5 minutes, or until it is no longer pink. Stir in the scallions, fish sauce, lime juice, and sugar, and toss to combine. Cook for a few minutes, or until the sugar has dissolved, then season with sea salt and freshly ground black pepper. Return the eggs to the wok.

3 Add the noodles to the wok and toss to coat with the sauce, then add half the peanuts and half the cilantro, and toss again. Transfer to a large shallow serving bowl and sprinkle with the rest of the peanuts and cilantro. Serve with the lime wedges.

Pad Thai