Pad Thai

225g / 8 oz flat rice noodles
2 tbsp vegetable oil
225g / 8 oz boneless chicken breast, skinned and thinly sliced
4 shallots, peeled and thinly sliced
2 garlic cloves, peeled and finely chopped
4 spring onions, trimmed and diagonally cut into 5cm / 2 inch pieces
350g / 12 oz fresh white crab meat or tiny prawns
75g / 3 oz fresh bean sprouts, rinsed and drained
2 tbsp preserved or fresh radish, chopped
2-3 tbsp roasted peanuts, chopped (optional)

For the sauce
3 tbsp Thai fish sauce (nam pia)
2-3 tbsp rice vinegar or cider vinegar
1 tbsp chilli bean or oyster sauce
1 tbsp toasted sesame oil
1 tbsp light brown sugar
1 red chilli, deseeded and thinly sliced

To make the sauce, whisk all the sauce ingredients in a bowl and reserve. Put the rice noodles in a large bowl and pour over enough hot water to cover. Leave to stand for about 15 minutes until softened. Drain and rinse, then drain again.

Heat the oil in a wok over a high heat until hot, but not smoking. Add the chicken strips and stir-fry constantly until they begin to colour. Using a slotted spoon, transfer to a plate. Reduce the heat to medium-high.

Add the shallots, garlic and spring onions and stir-fry for 1 minute. Stir in the rice noodles, then the reserved sauce, mix well.

Add the reserved chicken strips, with the crab meat or prawns, bean sprouts and radish and stir well. Cook for about 5 minutes, stirring frequently, until heated through. If the noodles begin to stick, add a little water.

Turn into a large shallow serving dish and sprinkle with the chopped peanuts, if desired. Serve immediately