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
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