Whenever we visit my favourite restaurant I always order the Pad Thai Noodles with Chicken. Its yummy enough to fill you up but not enough where you feel guilty!
With 20 mins soaking, 25 mins prep and 8 minutes cooking then its not exactly time consuming either.
300g Thick Rice Noodles
3 tbsp Veg Oil
2 Eggs
1/2 tsp Salt
1/2 tsp Pepper
100g Boneless Chicken
1 Clove Garlic
3 Spring Onions
3 tbsp Roasted Peanuts
3 tbsp Fish Sauce
3 Red Chillies (seeds removed)
1 tbsp Lemon Juice
1/2 tsp Brown Sugar
120g Beansprouts
50g Sugarsnap Peas
1. Soak the Rice Noodles in hot water for 20 mins until soft (or cheat like i did and buy ready to wok ones!)
2. Beat the eggs with the salt and pepper and heat 1 tbsp of the oil in a frying pan. Pour in the egg and make a thin omelette. 
Place on a plate and cut into thin strips – leave to one side for now.
3. Heat the remaining oil and fry the garlic and thinly sliced chicken until the chicken is tender and garlic is golden brown.
4. Add the noodles and chillies, stir fry for another minute. (I bought a jar of Lazy Chillies but they have seeds in so it was a little hotter than it would have been using normal chillies as per shopping list)
5. Now add the spring onions, peanuts, fish sauce, lemon juice and brown sugar. Heat on high for another minute or so.
6. Toss in the beansprouts, mangetout and omelette strips. Cook for approx 1 minute, top with crushed peanuts and serve piping hot.
