So quick, so noodlycrunchyfreshtangysweetsavoury, so so tasty! Feeds 2

• 250g wide rice noodles
• 50ml tamarind paste
• 2 tbsp water
• 3 tbsp fish sauce
• 3 tbsp sugar
• 2 tbsp lime juice
• 2 tbsp veg oil
• 2 eggs, beaten
• 2 cloves garlic, minced
• 3 spring onions, sliced lengthways and cut into 2 inch pieces
• 1 chicken breast, sliced into very thin pieces
• 1 carrot, cut into 2 inch lengths and julienned
• 100g crispy tofu pieces
• Handful of beansprouts
• Large handful roasted unsalted peanuts, crushed into coarse meal/small pieces
• Fresh coriander, chopped
• Couple of lime wedges

Word to the wise – do ALL your prep beforehand because this one moves fast once you start!

1. Cook the noodles for 2 mins less than the packet says and then drain, rinse in cold water and leave them submerged in cold water until you need them (or soak them in cold water for an hour – I am never this organised)
2. Combine the tamarind, water, fish sauce, sugar and lime juice
3. Heat 1 tbsp veg oil in a wok, swirl it round and add the egg. Cook without breaking up for a couple of mins, then flip it for a moment and tip it out of the wok. Cut it into small pieces
4. Re-heat the wok scorching hot, add the other 1 tbsp oil. Add the garlic and spring onions, stir together briefly
5. Add the chicken and stir cook for 1 min. Then add the tofu pieces and julienned carrot, stir cooking for 2 mins more
6. Turn the heat down to medium, add the drained noodles and stir in, then pour in the tamarind sauce
7. Continue to cook and stir until the noodles are soft and the sauce has mostly been absorbed
8. Stir through the bean sprouts and half the crushed peanuts
9. Serve immediately in 2 big bowls, topped with fresh coriander, the rest of the crushed peanuts and a lime wedge on the side. Tuck. In.