Ultimate Chicken Pad Thai

Take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Add your 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

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and chop (or grate) your garlic

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Trim, then slice your spring onion[s]

Chop your coriander roughly, including the stalks

Roughly chop your roasted peanuts

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken thigh and cook for an initial 5-6 min or until beginning to brown

Once the chicken has browned, add the pepper strips to the pan and cook for 3-4 min or until beginning to soften

Meanwhile, combine your soy sauce, tamarind paste and fish sauce in a bowl with the juice of half the lime[s], 1 tsp [1 1/2 tsp] [2 tsp] sugar and 1 tbsp [1 1/2 tbsp] [2 tbsp] water – this is your pad Thai sauce

Once the pepper has softened, add the chopped garlic with your ginger paste to the pan and cook for 1-2 min or until fragrant

Once fragrant, push the chicken and pepper to one side of the pan and crack your egg[s] into the other side

Stir the egg[s] with a wooden spoon to break the yolk[s] and cook for 1-2 min until it resembles scrambled egg

Once scrambled, add the drained rice noodles and pad Thai sauce to the pan, give everything a good mix up and cook for 1-2 min until the chicken is cooked through (no pink meat!) – these are your chicken pad Thai noodles

Cut the remaining lime into 1 wedge per person