Chicken Pad Thai With Crushed Peanuts

Bring a saucepan of water to the boil.

Finely chop the red onion and garlic.

Julienne the red capsicum and cut the baby corn into 1cm pieces.

Chop the chicken into small bite sized peices.

Add the rice noodles to the pan of boiling water, remove from the heat and cover, leave until they are soft but still a little firm to bite.

Add the oil to a frying pan or wok and place on the hob over high heat.

Add the onions and garlic and cook until beginning to soften.

Add the chicken, light soy sauce and tamarind paste.

Drain the rice noodles, rinse with cold water to cool and separate any pieces that have stuck together.

Add the baby corn to the wok and continue to cook.

Add the red capsicum and continue to stir fry.

Crush the peanuts using the bottom of a small plate or bowl on a chopping board. Alternatively chop with a knife.

Add the noodles to the wok along with half of the crushed peanuts and half the brown sugar.

Crack the egg(s) into the wok moving the noodles and stir-fry to the side so it can begin to cook on the bottom of the pan.

After a few seconds begin to mix the egg into the noodles and continue to cook coating thoroughly.

Add the fish sauce dressing.

Add half of the bean sprouts and continue to cook combining all together.

Distribute the pad thai among the plates and serve with the remaining brown sugar and crushed peanuts.

Top with the remaining beansprouts and serve.