Pad thai

Method

1. Soak rice noodles in boiling water for 5 minutes and drain
2. To make sauce combine in bowl 3 tablespoons of rice wine vinegar, 3 tablespoons of fish sauce, 3 tablespoons of brown sugar. 1 tablespoon of soy sauce and 1 tablespoon of honey
3. Heat pan over medium high heat with a drizzle of sesame oil. Add 500g of diced chicken to pan tossing occasionally until cooked through. Add garlic and cook until fragrant. Remove from pan and set aside. Meanwhile whisk egg and add to pan and scramble the eggs. Once eggs are cooked add spring onion and rice noodles to pan along with sauce and toss to coat. Return chicken to pan and remove from heat
4. Serve up and top with crushed peanuts, thinly sliced spring onion, bean sprouts and a wedge of lime