2 ready-cooked chicken breasts, torn into thin strips
2 tablespoons Thai fish sauce
2 teaspoons tamarind paste
2 teaspoons sugar
pinch of chilli powder
25 g (1 oz) ready-roasted peanuts, roughly chopped
handful of chopped fresh coriander
Heat a large wok until smoking hot. Add 1 tablespoon of the oil and swirl around the pan, then pour in the egg. Stir around the pan and cook for 1–2 minutes until just cooked through. Remove from the wok and set aside.
Heat the remaining oil in the wok, add the garlic, ginger and spring onions and cook for 2 minutes until softened. Add the noodles to the pan along with the bean sprouts and chicken.
Stir in the fish sauce, tamarind paste, sugar and chilli powder and continue to cook, adding a splash of boiling water if necessary. Heat through, then return the egg to the pan and mix in. Divide between serving bowls and scatter with the peanuts and coriander to serve.