Easy Pad Thai - cooking recipe

Ingredients

3-4 tbsp oil
7 oz chicken breasts, cut into cubes
2 cloves garlic, finely sliced
1 None red chili, deseeded and finely chopped
4 tbsp soy sauce
2 tbsp fish sauce
2 tbsp tamarind paste
4 oz dried pad thai rice noodles
2 None carrots, cut into matchsticks
3 oz spring onions, sliced
4 oz bean sprouts
1 None egg
None None lime wedges, to serve

Preparation

Heat 1-2 tbsp oil in a wok, add the chicken and sear for 3-4 mins, turning. Mix the garlic, chili, soy sauce, fish sauce and tamarind paste. Add 1/2 of the sauce mixture to the pan and coat the chicken. Remove from the pan and set aside.
Cook the noodles according to the package instructions then drain. Heat 1 tbsp oil, add the carrots, spring onions, bean sprouts and stir fry for 2-3 mins. Mix in the noodles and the remaining sauce mixture and cook for 1-2 mins.
Meanwhile, heat 1 tbsp oil in a small pan, add the egg and very gently scramble. Mix the scrambled egg and chicken into the noodle dish. Divide between 2 plates and garnish with lime wedges. Serve.