Pad Thai with Chicken

Make the pad thai sauce first: in a bowl, mix tamarind paste, fish sauce, and cane sugar until the sugar dissolves. If needed, thin out the mixture with a little hot water.

Cover the rice noodles with almost boiling water in a pot, let them soften for 8-10 minutes, then drain and briefly rinse with cold water.

Clean the chicken breast, slice it thinly against the grain, and lightly salt to taste.

Separate the spring onion into white and green parts. Slice the white part into rounds and cut the green part into long diagonal strips.

Finely chop the garlic, coarsely chop the peanuts, and beat the eggs in a bowl with a pinch of salt.

If using, deseed the chili and cut it into thin strips.

Heat a wok with a little peanut oil over high heat, pour in the eggs and stir until you get a soft scramble. Then transfer to a plate.

Add a bit more oil to the wok, toss in the white part of the spring onion and the garlic, and stir-fry for 20-30 seconds until fragrant.

Add the chicken and stir-fry for 3-4 minutes until the strips are golden and fully cooked but still juicy.

Add the drained rice noodles, toss, and pour in the prepared sauce. Stir energetically on high heat until the noodles absorb the sauce.

Mix in the mung bean sprouts, green part of the spring onion, half the peanuts, and chili if using. Return the eggs and briefly heat everything through.

Taste and adjust the saltiness or tang using a little extra fish sauce or tamarind as needed.

Divide the finished noodles between bowls, sprinkle with the remaining peanuts, and garnish with coriander leaves.

Serve with lime wedges for everyone to squeeze over just before eating for a fresh, zesty finish.