Annabel's Perfect Pad Thai

Boil a kettle

Add the rice noodles to a shallow dish and cover them with cold water until they're fully submerged

Set the rice noodles aside to soak and soften 

Meanwhile, slice the chicken breast[s] into thin strips 

Combine the cornflour, honey and 1 [2] soy sauce sachets in a large bowl

Add the chicken breast strips to the bowl, then set aside to marinate

Meanwhile, peel and finely slice the brown onion[s]

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion and a pinch of sugar and cook for 5-6 min or until beginning to soften

Meanwhile, boil a kettle

Add the soaked noodles to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook for 4-7 min or until tender with a slight bite

Once cooked, drain and run them under cold water (this will stop them from sticking together!), then set aside 

Once the onion has softened, add the garlic and chicken and cook for 4-5 min or until cooked through

Meanwhile, wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

Add the egg[s] to a bowl with a pinch of salt and beat with a fork

Once the chicken is cooked, transfer everything to a plate and keep the pan

Return the pan to a medium heat with a drizzle of vegetable oil 

Once hot, add the Tenderstem broccoli and sliced leek and cook for 4-5 min or until tender

Meanwhile, crush peanuts with a rolling pin (keep them in the bag so you don't lose any!)

Once tender, push the vegetables to one side of the pan, add the beaten egg and stir for 1 min or until the egg is scrambled 

Return the chicken and onion to the pan with the drained noodles, remaining soy sauce, fish sauce, rice vinegar and chilli jam and give everything a good mix up

Cook for 2-3 min or until the noodles have warmed through