Food on Friday.

PAD THAI

Serves 2-3
250 g dried rice noodles
1/4 cup fish sauce
1/4 cup sweet chilli sauce
2 teaspoons peanut butter
3 tablespoons safflower oil
1 tablespoon tamar10ind sauce (optional)

3 garlic cloves crushed
1-2 red chillies seeded and finely chopped
1 chicken breast fillet finely sliced
10-12 green prawns peeled tails left in tact
2 eggs lightly beaten
2 spring onions finely sliced
100 g bean sprouts
1/2 cup coriander chopped
1/2 cup chopped peanuts
lime wedges to serve
extra sweet chilli sauce to serve

Place the noodles into a large heatproof bowl, cover with boiling water and soak for 10 minutes. Combine fish sauce, sweet chilli sauce and peanut butter; set aside.

Heat the oil in a large wok, and add the tamarind sauce if using. Stir fry the garlic, chillies, chicken and prawns over high heat for about 3 minutes until cooked through. Add the eggs and stir fry until just set and kind of scrambled.

Add the noodles and sauce mixture to the wok, and stir fry for 1 minute until well combined. Toss through most of the spring onions, bean sprouts, coriander and peanuts reserving some for garnish.

Serve topped with the reserved ingredients, with lime wedges and extra sweet chilli sauce on the side.