Pad Thai

960 calories 59.5g protein

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Step 1

Cook the rice noodles as per packet instructions until just cooked—as soon as the noodles have softened in the rapidly boiling water, drain them and rinse in cold running tap water. This will stop the noodles overcooking and breaking in your pan.

Step 2

Heat 2 tbsp of the olive oil in a large skillet on medium-high heat and add the chicken. Cook for 2-3 mins until sealed and lightly browned (the inside will still be raw, which is fine; it will continue cooking).

Step 3

Push the chicken to the side. Add the remaining 1 tbsp of oil and whisked egg. Cook until the egg is firm (for 1 minute).

Step 4

Stir through the pad Thai paste and cook for 1 minute.

Step 5

Turn the heat off. Add the cooked noodles, spring onion and 3/4 of the bean sprouts to the pan. Use tongs to toss and combine. The residual heat in the pan will heat through the ingredients.

Step 6

Serve immediately, topped with the remaining bean sprouts, a squeeze of lime, chilli flakes (if using) and crushed peanuts.