How to Make Pad Thai

Ingredients

• 10 oz (300 g) medium or thick dried rice noodles
• 3 tbsp sunflower oil
• 2 eggs, lightly beaten
• 1 tsp shrimp paste (optional)
• 2 hot red chiles, seeded and finely chopped
• 3 boneless, skinless chicken breasts, cut into ¼ in (5 mm) slices
• bunch of scallions, finely chopped
• splash of Thai fish sauce, such as nam pla
• 1 lime juice
• 1 tbsp brown sugar
• salt and freshly ground black pepper
• 5½ oz (150 g) unsalted peanuts, toasted in a dry wok or frying pan
• handful of cilantro leaves, finely chopped
• lime wedge, to serve

• use gluten-free noodles

1. Put the noodles in a large bowl, cover with boiling water, and leave for 8 minutes, or until soft. Drain and set aside.
2. Meanwhile, put 1 tablespoon of the oil in a large wok over high heat and swirl around the pan. Add the beaten egg and swirl it around the wok for about a minute, or until it begins to set—don’t let it set completely—then remove, chop, and set aside.
3. Add the remaining 2 tablespoons of oil to the pan, then add the shrimp paste (if using) and chiles and stir. With the heat still high, add the chicken and stir vigorously for 5 minutes, or until no longer pink.
4. Stir in the scallions, fish sauce, lime juice, and sugar and toss together well. Cook for a few minutes until the sugar has dissolved, then season well with salt and pepper. Return the egg to the pan.
5. Add the noodles to the pan and toss together to coat with the sauce, then add half the peanuts and half the cilantro and toss again. Transfer to a large, shallow warmed serving bowl and scatter with the rest of the peanuts and cilantro. Garnish with lime wedges to serve.