Chicken Pad Thai With Rainbow Veg

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

Once hot, add the diced chicken breast and cook for 3-4 min until the chicken has started to brown

Meanwhile, combine the cornflour with 2 tbsp [4 tbsp] cold water in a small bowl

Add the soy sauce, chicken stock mix, tamarind paste, the juice of 1/2 [1] lime and 2 tsp [4 tsp] sugar and stir until the sugar has dissolved – this is your pad Thai sauce

Once the chicken has started to brown, add the rainbow veg mix, chilli flakes (can't handle the heat? Go easy!) and the ginger & garlic paste and cook for 2-3 min further until fragrant

Once fragrant, add the pad Thai sauce to the pan with the cooked Thai rice noodles and cook for 2 min further until all the noodles are coated

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

Stir the egg with a wooden spoon and cook for 1-2 min, then mix it all through the noodles – this is your chicken pad Thai with rainbow veg