Chicken Breast Pad Thai With Stir-Fry Veg

Before you start cooking, take your chicken out of the fridge, open the packet and let it air and boil a kettle

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

Once hot, add your diced chicken and cook for 6-7 min or until starting to brown

Tip: Cooking for 3 or more? Use 2 pans!

Once the chicken has started to brown, add your chilli flakes (can't handle the heat? Go easy!) and cook for 1-2 min or until fragrant

Add your rice noodles to a pot and cover with boiled water

Bring to the boil over a high heat and cook for 4-5 min or until cooked with a slight bite

Once fragrant, add your shredded veg mix and cook for 2 min or until starting to wilt

Meanwhile, combine your cornflour with 50ml [75ml] [100ml] cold water

Add your soy sauce, ketjap manis, tamarind paste, ginger & garlic paste, the juice of half your lime (save the rest for a garnish!) and 2 tsp [3 tsp] [4 tsp] sugar and stir until the sugar has dissolved – this is your pad Thai sauce

Once the veg has started to wilt, add the the cooked noodles to the pan

Push the noodles to one side of the pan and crack your egg[s] into the other side

Stir the egg[s] with a wooden spoon to break the yolk[s] and cook for 1-2 min or until it resembles scrambled egg, then mix it all through

Add the pad Thai sauce to the pan

Cook for a final 1 min and give everything a good mix up – this is your chicken pad Thai with stir fry veg

Bash your roasted peanuts with a rolling pin until roughly crushed

Tip: If you don't have a rolling pin, just chop them roughly!