100g Pad Thai rice noodles (or use noodles of your choice) 2 tsps olive oil
150g carrot, sliced
150g white onion, chopped
1 red bell-pepper, sliced
2 garlic cloves, chopped
a large handful of beansprouts
500g chicken breast, cut into strips
2 eggs
1 spring onion, finely sliced
20g salted or roasted peanuts, chopped 3 lime wedges

for the sauce:
20g crunchy peanut butter
juice of 1 small lime
2 tbsps fish sauce
1⁄2 tbsp honey
2 tbsps soy sauce or tamari
1 tbsp rice wine vinegar

Cook the rice noodles according to packet instructions. Rinse in cold water and drain well. Mix the sauce ingredients in a bowl.

Heat the the olive oil in a large wok or frying pan, over a medium/high flame. Add the bell- pepper, carrots and onion. Stir-fry for 5 minutes.

Add the garlic and stir-fry for 2 minutes.
Add the beansprouts and stir-fry for 2 minutes. Transfer to a plate and set aside.

Add the chicken to the pan and cook over a high heat for 6-8 minutes, stirring frequently until cooked. Transfer to a plate.

Place the vegetables back into the wok. Crack 2 eggs into the wok and stir over a medium heat until scrambled. When the eggs are cooked, transfer the mixture to a plate and set aside.