Chicken Pad Thai With Crushed Peanuts

Bring a saucepan of water to the boil for the rice noodles. Meanwhile, finely chop the red onion and garlic, julienne the red capsicum, cut the baby corn into 1cm pieces, and chop the chicken into small bite-sized pieces.

Cook the rice noodles in the boiling water until slightly firm, then drain and rinse with cold water to cool and separate any pieces that have stuck together. Set aside.

In a wok or frying pan over high heat, add oil and sauté onions and garlic until they begin to soften. Add chicken, light soy sauce, and tamarind paste, continuing to cook until the chicken is cooked through.

Add baby corn and red capsicum to the wok, continuing to stir-fry. Meanwhile, crush the peanuts using the bottom of a small plate or bowl on a chopping board or chop with a knife.

Mix the cooked noodles into the wok along with half of the crushed peanuts and half the brown sugar. Crack the egg(s) into the wok, briefly scramble them before mixing them into the noodles, then add fish sauce dressing and half of the bean sprouts. Stir everything together until well combined.

Plate the pad thai, and serve with the remaining brown sugar, crushed peanuts, and bean sprouts as garnish.