Chicken Pad Thai

Place the rice noodles in a bowl of bowling water for about 8 minutes, drain away the water and set the rice noodles aside
In a small saucepan fry the garlic, pepper and shallots for a couple of minutes in a little oil
Stir in the tamarind sauce, chilli flakes, water, sugar and fish sauce
Bring to the boil then set aside to use later

Add some olive oil to a wok and stir fry the chicken for 5 minutes on a high heat
Turn down the heat to medium and stir in the beaten egg
Cook for a couple of minutes

Stir in the cooked rice noodles and the sauce you made earlier
Add in the peanuts and spring onions
Cook for a further minute and then serve