Irresistible Asian comfort food that is delicious as a veggie dish or with chicken

Preparation time: 40 minutes

What you need:

8 oz (230g) rice noodles (1 package)

1/2 lb (200g) chicken breast, thinly sliced (optional)

2 tablespoons fish sauce

1 tablespoon lime juice (optional)

2 cups (350g) broccoli florets (optional)

5-6 large carrots, cut into small sticks

1/2 cup (80g) frozen peas

2  garlic cloves, chopped

1 teaspoon minced ginger (optional)

2 large eggs, lightly beaten

3 green onions, thinly sliced

1 cup (100g) fresh soy bean sprouts

1/2 cup (75g) chopped salted peanuts

4 tablespoons chopped cilantro

1 tablespoon sesame oil

1 (8oz) jar (230g) Pad Thai sauce

If you want to make your own Pad Thai sauce, you will need:

1/3 cup (80ml) soy sauce

1/3 cup (80ml) sesame oil

2 tablespoon tamarind paste

2 tablespoon fish sauce

1 tablespoon sugar

Red pepper flakes to taste – be careful they are very hot!

How to do it:

You will need a large pot – a wok is best.

If you make your own sauce, whisk together all ingredients; add a little water so it turns into a smooth paste. Set aside.

Heat sesame oil and fry chicken, add garlic and ginger and sliced carrots. Add frozen peas and broccoli florets. Cook for about 5 minutes. Put aside in a dish.

Clean pot, fill with water and bring to a boil. Cook rice noodles for 6-8 minutes (follow package instructions); when cooked al dente drain water. Put noodles back in pot, add chicken and carrot mix and pad thai sauce and mix. If not enough sauce, add a bit more sesame oil.

Scramble eggs in a small pan. Add scrambled eggs, scallions, bean sprouts and most of the peanuts and toss to mix.

Garnish with the remaining peanuts and cilantro.

Enjoy! It will last for several days in the fridge.