Step 1

Prepare the noodles following packet directions. Drain.

Step 2

Heat 1 teaspoon oil in a wok over high heat until just smoking. Stir-fry half the chicken for 3 minutes or until cooked through. Transfer to a plate. Repeat with the remaining chicken.

Step 3

Heat remaining oil in the wok over medium heat. Stir-fry carrot and shallot for 1 minute. Add snow peas and pad Thai paste. Stir-fry for 1 minute or until vegetables are tender crisp. Make a well in the centre. Add egg. Stir-fry for 1 minute or until egg is almost cooked. Add noodles and chicken. Stir-fry for 1 minute or until combined. Top with the bean sprouts, coriander and peanuts.