• 125g dried rice stick noodles, broken in half
  • 1 tbs sunflower oil
  • 200g chicken thigh fillets, cut into 2cm pieces
  • 8 large green prawns, peeled, deveined
  • 1 egg, lightly beaten
  • 100g bean sprouts
  • 1/2 bunch garlic chives (substitute chives), cut into 3cm pieces
  • Chopped roasted peanuts and lime wedges, to serve

Pad Thai sauce

  • 2 tsp sunflower oil
  • 2 garlic cloves, crushed
  • 2 small red chillies, thinly sliced
  • 1 tbs finely grated palm sugar or brown sugar
  • 2 1/2 tbs tamarind puree (from Asian food shops and selected supermarkets)
  • 1 tbs fish sauce
  • 1 tsp light soy sauce

1. Cook noodles according to packet instructions. Drain and rinse under cold water. Set aside.

2. For the pad Thai sauce, heat oil in a wok over medium-low heat. Add the garlic and chilli, and cook, stirring, for 1 minute or until fragrant. Add the sugar, tamarind, fish sauce, soy sauce and 2 tbs water, and cook, stirring, until sugar dissolves. Bring to a simmer and cook for 2-3 minutes or until reduced slightly. Transfer to a small heatproof bowl and set aside.

3. Wipe wok clean and add oil. Add chicken and cook, stirring occasionally, for 5-6 minutes or until golden and cooked through. Push chicken to one side of wok and add prawn to empty side. Cook, turning halfway, for 2-3 minutes or until pink and just cooked through. Push prawn to one side with chicken and add egg to empty side. Cook, stirring, for 2 minutes or until just set.

4. Add bean sprouts, garlic chives, cooked noodles and pad Thai sauce, and cook, tossing together, for 2-3 minutes or until heated through.

5. Divide between bowls and serve immediately, sprinkled with roasted peanuts and with lime wedges on side.

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