• Trim and thinly slice the scallion.
• Juice half the lime and cut the rest into wedges.
• Peel and grate the garlic (or use a garlic press).
• Halve the pepper and discard the core and seeds. Slice into thin strips. 
• Trim the pak choi then thinly slice widthways.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the chicken until golden brown and cooked through, 5-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.

• Add the pak choi, garlic and pepper to the pan and fry until tender, 3-5 mins.
• Meanwhile, in a bowl, stir together the lime juice, soy sauce, peanut butter and 25ml water (double for 4p).
• Add half the scallion to the bowl.

• Whisk 1 egg (double for 4p) in a separate bowl.
• Shift the veg to one side of the pan.
• Pour the whisked egg into the empty side of the pan and gently stir to create a scrambled texture.
• Stir-fry everything together for 2-3 mins.

• Add the sauce from the bowl to the pan and mix well. 
• Gently separate the noodles with your hands and carefully toss through the sauce until fully coated and warmed through, 1-2 mins.
• Season to taste with salt and pepper.

• Serve the chicken pad thai in bowls and garnish with the remaining scallion. 
• Serve with lime wedges alongside for squeezing over.