Chicken pad Thai

Cook the noodles according to packet instructions and then drain and refresh under cool water. Set aside. Meanwhile, heat 1 tablespoon peanut oil in a wok over high heat. Stir-fry chicken strips in 2 batches for 4-5 min each, or until cooked through.

Return all chicken to wok, add pad thai paste and cook 1 min. Add the garlic, spring/green onions and chilli, stir-fry for 30 sec. Make a well in the centre, add eggs and stand for 1 min, then stir-fry through gently.

Add the noodles and stir-fry until heated through. Remove from heat and quickly toss in the bean sprouts. Garnish with chopped peanuts, coriander sprigs and lime wedges.