Chicken pad thai with lime and peanuts

I pulled an Oliver Stone the other day while making lunch: much like he completely ruined "Wall Street: Money Never Sleeps" in the end I almost did the same to my pad thai by adding chilli to it – it was hot as hell and sort of difficult to eat. But we managed. So I’m keeping the chilli out of the recipe below, for your own safety. ;)

I just hope that using udon instead of rice noodles is not a capital sin: I wasn’t in the mood for grocery shopping and at the end what I had in my pantry worked just fine.

Chicken pad thai with lime and peanuts
adapted from the always gorgeous Donna Hay Magazine

200g udon
1 tablespoon vegetable oil
200g chicken breast, thinly sliced
1 small onion, finely chopped
1 carrot, grated
1 cup bean sprouts
½ cup cilantro leaves, chopped - I used parsley
2 tablespoons chopped roasted unsalted peanuts

Lime sauce:
¼ cup (60ml) lime juice
1 tablespoon brown sugar, packed
2 tablespoons soy sauce
2 tablespoons fish sauce

Make the lime sauce: place the lime juice, sugar, soy sauce and fish sauce in a small bowl and stir to combine. Set aside.
Cook the udon according to the package instructions. Drain and keep warm. meanwhile, heat a large wok or frying pan over high heat. Add the vegetable oil and chicken and stir-fry for 2 minutes. Add the onion and cook for a further 2 minutes. Add the carrot, udon and lime sauce and stir-fry for another 2 minutes or until the carrots are tender and the noodles are coated. Stir through the bean sprouts and cilantro (or parsley). Divide between plates and top with the peanuts. Serve immediately.

Serves 2