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This dish is so popular all over the world that it really needs no introduction. We pack bags of authentic flavour into our tender chicken and rice noodles. If you've never tried this you're missing out, so get cooking!
dice the red chilli.
slice the chicken into thin strips and marinate in the soy sauce, peanut oil, fish sauce and the chilli for at least an hour.
fry the chicken in a hot wok for a few minutes to colour then add the beansprouts, tamarind paste, sugar, spring onions and cook for a few minutes.
put the noodles into salted boiling water and cook according to the packet instructions, then drain.
add the egg to the wok when the chicken is almost cooked and let it set for 30 seconds.
move the ingredients around in the wok so that it breaks the egg up into shreds and then add the noodles to the wok and mix through.
stir through the spring onion, coriander and peanuts and put into bowls and serve with a wedge of lime.