Chicken & Sugar Snap Pad Thai

Boil a kettle

Add the rice noodles to a bowl and cover with boiled water

Set aside for 12-15 min or until softened

Once softened, drain the noodles and set aside

Slice the chicken breasts into strips

Add the chicken strips, cornflour and soy sauce to a bowl

Mix well and set aside to marinate

Dissolve the chicken stock mix in 150ml [300ml] boiled water

Peel and finely chop (or grate) the garlic

Trim, then slice the spring onion[s] finely, separating the white parts from the green parts

Chop the roasted peanuts (or crush them in the bag with a rolling pin)

In a small bowl combine the tamarind paste, 2 tbsp [4 tbsp] brown sugar, 3 tbsp [6 tbsp] boiled water and chilli flakes (can't handle the heat? Go easy!)

Mix well until the sugar has dissolved

Add a pinch of salt – this is your tamarind sauce

Heat a large, wide-based pan (preferably non-stick) with 1-2 tbsp vegetable oil over a medium-high heat

Once hot, add the chopped garlic and stir for 30 secs or until fragrant

Once fragrant, add the coated chicken and cook for 2-3 min or until browned

Once the chicken has browned, add the chicken stock and cook for a further 4-6 min

While the chicken is cooking, top, tail and grate the carrot[s]

Add the sugar snap peas to the pan and cook for a further 3 min or until the chicken is cooked through (no pink meat!)

Add the drained rice noodles, tamarind sauce and spring onion whites and give everything a good mix up – this is your chicken & sugar snap pad Thai