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Chicken Pad Thai

Serves 4
Prep time: 10 mins
Cooking time: 20 mins

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  • 200g rice stick noodles 
  • 400g chicken breast 
  • 1 carrot 
  • 2 eggs 
  • 1 ½ tbsp cooking oil 
  • 300g Annabel’s Go To Tangy Tamarind Sauce 
  • 200g bean sprouts 
  • 70g peanuts 
  • Salt and pepper 
  • Water
View the method
1. Bring a kettle of water to a boil. Place noodles in a bowl, cover with plenty of hot water and allow to soak for 15 minutes. 
2. Cut chicken into thin strips. Peel carrot, halve lengthwise and thinly angle slice. Set aside. 
3. Whisk eggs in a small bowl with a little salt and pepper. 
4. Heat 1 tbsp oil in a wok or deep-frying pan over high heat. Add chicken and carrot and stir-fry for about 5 minutes until chicken is no longer pink. 
5. Move chicken and vegetables to front of wok or pan, add remaining ½ tbsp oil into the cleared space, pour in egg, tilt wok or pan to spread egg thinly, and cook until set. Mix through carrots and chicken without breaking up the egg too much. 
6. Rinse the drained noodles in a colander or sieve, shaking to loosen. Add to the wok or pan, along with Annabel’s Go To Tangy Tamarind Sauce. Cook over high heat, stirring now and then, for 2-3 minutes until fully heated through (add 2-3 tbsp of water if it seems to be drying out). Check seasoning and adjust to taste with salt and pepper. 
7. Add most of the bean sprouts and half the peanuts and toss to combine. Remove from heat.
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