Original recipe: Katie Bishop (UK)

Serves 4

Ingredients

1 tbsp peanut/sesame oil
2 chicken breasts, Thinly sliced
2 tsp, Thai red curry paste
2 eggs, beaten
300g rice noodles, soaked in boiling water for 3 minutes then drained
250g bean sprouts
4 tbsp fish sauce
1& 1/2 tbsp sweet chili sauce
3 tbsp lime juice, plus extra to serve
4 spring onions, chopped on the diagonal
50g roasted peanuts, roughly chopped (can be substituted with cashews, almonds, sunflower seeds etc)

Method

Warm a wok over a high heat. When hot, add the oil, curry paste and chicken, and stir-fry for 2-3 minutes until golden, and there is no more pink meat.

Pour in the eggs, mixing throughout, and cook for about 30 seconds until just set.

Add the noodles, bean sprouts, fish and chili sauces, and lime juice to the wok. Toss together and cook for 2-3 minutes or until piping hot.

Scatter over the spring onions and peanuts. Serve immediately with extra lime juice.