Simply Dinner chicken pad Thai

1. Bring a kettle of water to a boil. Place noodles in a bowl, cover with plenty of hot water and
   allow to soak for 15 minutes.
2. Cut chicken into thin strips. Peel carrot, halve lengthwise and thinly angle slice. Set aside.
3. Whisk eggs in a small bowl with a little salt and pepper.
4. Heat 1 tbsp oil in a wok or deep-frying pan over high heat. Add chicken and carrot and stir-fry
   for about 5 minutes until chicken is no longer pink.
5. Move chicken and vegetables to front of wok or pan, add remaining ½ tbsp oil into the cleared
   space, pour in egg, tilt wok or pan to spread egg thinly, and cook until set. Mix through carrots
   and chicken without breaking up the egg too much.
6. Rinse the drained noodles in a colander or sieve, shaking to loosen. Add to the wok or pan,
   along with Annabel’s Go To Tangy Tamarind Sauce. Cook over high heat, stirring now and then,
   for 2-3 minutes until fully heated through (add 2-3 tbsp of water if it seems to be drying out).
   Check seasoning and adjust to taste with salt and pepper.
7. Add most of the bean sprouts and half the peanuts and toss to combine. Remove from heat.

To serve:

• Divide evenly between 4 bowls. Garnish with remaining bean sprouts and peanuts. Enjoy!

Optional:

• If using bok choy, chop thinly and add to the pan with the noodles and the sauce. If using lemon, cut in quarters and place on the side of each bowl. Squeeze lemon over the top.