Pad Thai

Preparation

1. Prepare all the ingredients: slice the shallot into thin wedges, cut the bell pepper into strips, the carrot into julienne sticks and the chicken into thin slices. Beat the egg in a small bowl.
2. Make the sauce: mix the peanut butter, tamarind paste, soy sauce, maple syrup, crushed garlic and grated ginger.
3. Cook the rice noodles, drain them and rinse under cold water.
4. Get a frying pan really hot, pour in half the sesame oil, add the shallot, carrot and bell pepper and stir-fry for about 4 minutes.
5. Push the vegetables to one side, pour the rest of the oil into the space and fry the chicken for 3–4 minutes, stirring constantly.
6. Push the chicken aside as well, pour in the egg and stir until it sets.
7. Add the noodles and the sauce and toss everything together.
8. Serve scattered with coriander, chives, chopped peanuts and chilli flakes.
9. Tip: you can swap the chicken for prawns or tofu and, if there is a nut allergy, the peanut butter for tahini.

Why keep it in your rotation

The secret to pad thai is having everything ready before the pan goes on the heat — the cooking itself takes a few minutes and the ingredients go in one after another.

Making it at home lets you set the heat yourself: the chilli flakes go on at the table. The last step lists the swaps, including one for a nut allergy.