Pad Thai

Place the noodles in a heatproof bowl and cover with boiling water.
Leave to soak for 15 minutes and rinse with cold water.
Toss through 15 ml of the oil to stop it from sticking together.
Heat 15 ml of the oil in a wok or deep, heavy-based frying pan over a high heat.
Beat the eggs and add to the pan.
Swirl around and cook until just set.
Remove omelette from the pan and set aside.
Add the remaining oil and heat through well.
Stir-fry the chicken.
Add the red chillies, spring onions, fish sauce, lime juice, soy sauce and brown sugar.
Cook for about three minutes.
Add the noodles to the pan and toss.
Sprinkle the herbs, bean sprouts and peanuts on top.
Place the cooked omelette on a plate and spoon the chicken mixture over it.
Serve and eat straight away.