Chicken Pad Thai

Method

1. 1Soak the noodles in hot water until bendy but still firm, then drain.
2. 2Whisk fish sauce, tamarind, sugar, lime juice and vinegar into a sauce.
3. 3Slice the chicken into thin strips. Sear it in a hot wok with oil until cooked, then push it to the side.
4. 4Fry the garlic for a few seconds, crack in the eggs and scramble them.
5. 5Add the noodles and the sauce, toss until the noodles soak it up. Do not overfill the pan.
6. 6Toss in bean sprouts and spring onion for the last minute. Top with chopped peanuts and lime.