Chicken pad thai

• Rice noodles250 g
• Chicken breast fillets400 g
• Free-range eggs2 eggs
• Spring onions1 bunch
• Soy sauce40 ml
• Limes1 lime
• Smooth peanut butter30 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.

Usually contains: Egg, Soya, Gluten, Peanuts.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Soak the rice noodles in boiling water following the pack instructions, then drain.250 g rice noodles
2. Slice the chicken into thin strips. Heat a tablespoon of oil in a wok or large frying pan over a high heat and stir-fry the chicken for 5 minutes until cooked through. Push to one side, crack in the eggs and stir until scrambled.400 g chicken breast fillets2 eggs
3. Add the noodles, the soy sauce, the juice of the lime and a tablespoon of sugar. Toss for 2 minutes until hot and coated.40 ml soy sauce1 lime
4. Finish with sliced spring onions, and stir through a spoon of peanut butter loosened with a little hot water if you are using it.1 bunch spring onions30 g smooth peanut butter

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