Pad Thai

Cover the rice noodles (200 g) with hot water and let them soak for 15–20 minutes until softened, then drain in a colander and let them drip dry.

In a separate bowl, mix the tamarind paste, fish sauce, soy sauce and palm sugar for the sauce until the sugar has fully dissolved.

Cut the chicken breast into thin strips. Heat half the oil in a wok over high heat and stir-fry the chicken for 3–4 minutes until golden, then remove it to a plate.

Pour the remaining oil into the same wok, add the minced garlic and stir-fry for 20–30 seconds until fragrant.

Push the garlic to the side of the wok, crack the eggs into the cleared space and quickly scramble them with a spatula, breaking them into small pieces.

Return the chicken to the wok, add the drained noodles and the prepared sauce; toss over high heat for 2–3 minutes so the noodles soak up the sauce evenly.

Add the bean sprouts and chopped spring onion, then toss for another minute over high heat.

Serve immediately, sprinkled with crushed roasted peanuts and with lime wedges on the side.