Easy Pad Thai

• 3-4 tbsp oil
• 7 oz chicken breasts, cut into cubes
• 2 cloves garlic, finely sliced
• 1 None red chili, deseeded and finely chopped
• 4 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp tamarind paste
• 4 oz dried pad thai rice noodles
• 2 None carrots, cut into matchsticks
• 3 oz spring onions, sliced
• 4 oz bean sprouts
• 1 None egg
• None None lime wedges, to serve

1. Heat 1-2 tbsp oil in a wok, add the chicken and sear for 3-4 mins, turning. Mix the garlic, chili, soy sauce, fish sauce and tamarind paste. Add 1/2 of the sauce mixture to the pan and coat the chicken. Remove from the pan and set aside.
2. Cook the noodles according to the package instructions then drain. Heat 1 tbsp oil, add the carrots, spring onions, bean sprouts and stir fry for 2-3 mins. Mix in the noodles and the remaining sauce mixture and cook for 1-2 mins.
3. Meanwhile, heat 1 tbsp oil in a small pan, add the egg and very gently scramble. Mix the scrambled egg and chicken into the noodle dish. Divide between 2 plates and garnish with lime wedges. Serve.

oil, chicken breasts, garlic, red chili, soy sauce, fish sauce, tamarind, rice noodles, carrots, spring onions, bean sprouts, egg, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/17030 (may not work)