Pad Thai (with chicken)

There are a great many meals I love to devour, yet are too nervous or lazy or time poor to make myself. So when I find a nice easy recipe for one of my favourite take away dishes, there is no excuse but to give it a crack. And tonight, I finally whipped up a delicious Pad Thai for dinner. I've been gobbling this one down for years, but this is my first attempt at it. Simple, tasty, an absolute winner. I found the recipe on the back of the Erawan Brand rice noodles packet... they are gluten free too... and I tweaked the recipe slightly to suit, but this is my version.

Pad Thai (with chicken)

200g pad thai rice noodles

300g cooked chicken, sliced

2 cloves garlic, crushed

2 tbsp chopped spring onions/shallots

2 tbsp peanut oil

2 tbsp chopped chives

2 tbsp brown sugar

1/2 cup unsalted peanuts, chopped

2 tbsp fish sauce

juice of 1 lemon

1 egg, beaten

1/2 cup bean sprouts, soaked in water

Cook chicken in frying pan, in batches, then set aside

Boil pad thai noodles for 6-8 minutes, until soft, then drain

Fry crushed garlic and spring onions/shallots gently in

 peanut oil until transparent

Add all the remaining ingredients except the egg and 

bean sprouts and continue to fry

Add egg slowly and continue to mix

Add the drained bean sprouts and continue to fry for 30 seconds