250g/9oz flat rice noodles
1 tbsp garlic infused oil
1 handful fresh coriander, chopped, leaves and stalks seperated
1 red chili, seeds removed, roughly chopped
2 limes, juice and zest
2 tbsp sunflower oil
1 cooked chicken breast, skin removed and thinly sliced
100g/3½oz bean sprouts
3 tbsp fish sauce
1 tbsp soft light brown sugar
2 large free-range eggs, beaten
Serves - 4
Cook the noodles according to the packet instructions, then drain and set aside.
In a pestle and mortar, grind the garlic infused oil, coriander stalks, chili and lime zest to a paste.
Heat the oil in a wok or a large frying pan until just at smoking point. Add the paste and fry for 1 minute, or until aromatic.
Add the chicken, half the bean sprouts and cook for 2 minutes, stirring well to coat everything in the paste.
Add the drained noodles and mix well. Stir in the lime juice, fish sauce and sugar and cook for 2 minutes.
Pour in the egg and mix until just cooked. Serve the pad Thai with the coriander leaves, lime wedges and remaining bean sprouts.
Recipe adapted from: Good Food