Easy Chicken Pad Thai

Place the rice noodles in a bowl and cover with warm water. Soak for about 20 minutes, or until they are flexible but still slightly firm, then drain well. In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, lime juice, and sriracha until the sugar dissolves.

Heat 2 tbsp of the oil in a wok or large frying pan over medium heat. Add the garlic and chopped red chili and stir-fry for 30 seconds until fragrant. Add the sliced chicken and cook for about 5 minutes, stirring often, until lightly golden and nearly cooked through.

Add the coriander stalks, most of the spring onions, and the pickled turnip, if using. Stir-fry for 1 minute, then add the drained noodles, chicken stock, and prepared sauce. Toss everything well over medium-high heat for 2 to 3 minutes, until the noodles absorb the sauce and become tender. Add a small splash of water or stock if the pan looks dry before the noodles are cooked.

Push the noodles to one side of the pan and add the remaining 2 tbsp oil to the empty side. Crack in the eggs and let them set briefly, then scramble until just cooked. Fold the eggs into the noodles, then add the bean sprouts and half of the chopped peanuts. Toss quickly, divide between plates, and top with the remaining peanuts, reserved spring onions, fresh chili, and lime wedges. Serve with soy sauce on the side, if liked.