Step 1

Cook the rice noodles according to package directions. I usually get a large bowl, pour over boiling water and cover with a tea towel for 5 minutes. Drain, and toss with 1 tablespoon of oil. Set aside.

Step 2

In a bowl, mix the brown sugar, fish sauce, soy sauce, tamarind paste, peanut butter, Sriracha sauce if using, and black pepper together. Set aside.

Step 3

In a large wok or deep frying pan, heat the remaining oil over a high heat, and stir fry the chicken for 2 to 3 minutes until the chicken starts to colour. Turn off the heat, and spoon the chicken onto a place and put to one side.

Step 4

Turn the heat back to high, and stir fry the garlic, bean sprouts, and spring onions for a couple of minutes.

Step 5

Next, add the beaten egg, and stir quickly until the egg begins to scramble.

Step 6

Then add the chicken, the sauce and stir to combine. Then add the noodles and combine well to coat in the sauce.

Step 7

Sprinkle peanuts on top before serving and add a slice of lime and some coriander. Enjoy.