About the recipe

This is my take on the Thai Pad Thai noodle. I like to use thick wide Chinese rice noodles that need to be pre-soaked before hand. I love the combination of chicken and prawns and also fresh crunchy mangetout. This is a delicious wok fried noodle dish that will become a family favourite.

Steps

• Soak the rice noodles in hot water for 20 minutes until they have softened.
• Heat 2 tablespoons of vegetable oil and fry the garlic and sliced chicken breast until the chicken is barely tender and the garlic is light golden.
• Add the prawns and half the red chillies to the pan and stir fry for another minute. Tip in the drained noodles, peanuts, fish sauce, soy sauce, lime juice and brown sugar. Stir fry over a high heat for a further minute.
• Toss in the beanspouts, mangetout and half the spring onions, and cook briskly for about 30 seconds. Remove from heat.
• Put a clean wok onto the heat and heat over medium heat and add ½ a tablepoon of vegetable oil, crack and egg into the middle and once it's crispy around the edges, remove from heat and repeat the process for the second egg.
• Divide the noodles between 2 bowls and top each with a fried egg. Garnish with the remaining sliced chilli and spring onions. Serve with Lime wedges on the side.

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