Chicken Pad Thai - cooking recipe

Ingredients

250 g chicken breasts, trimmed of fat and cubed
1 teaspoon sesame oil
1 tablespoon plain flour
2 teaspoons soy sauce
2 teaspoons ginger paste
100 g mange-touts peas, chopped
100 g baby sweetcorn, chopped
1 carrot, grated
1 onion, chopped
50 g shiitake mushrooms, sliced
1/2 red pepper, sliced thinly
1/2 yellow pepper, sliced thinly
225 g bamboo shoots
225 g water chestnuts
50 g bok choy, shredded
50 g bean sprouts
2 tablespoons fresh coriander, chopped
2 tablespoons unsalted peanuts, crushed
1 vegetable stock cube
1 tablespoon sherry wine
1 tablespoon rice wine vinegar
1 tablespoon tomato puree
1 teaspoon crushed dried red chili
100 ml water
150 ml Thai sweet chili sauce
1 tablespoon lemon juice
125 g udon noodles or 125 g rice noodles

Preparation

Mix the chicken with half the sesame oil, flour, half the soy sauce and half the ginger paste and leave to marinade as long as possible (overnight if you can).
Combine the remainder of the soy sauce, stock cube, sherry, vinegar, tomato puree, dried chilli, water and lemon juice in a jug.
Fry the chicken until brown then set aside.
Stir fry the onion, mange tout, baby sweetcorn and red and yellow peppers with the rest of the sesame oil and ginger paste for 2-3 minute.
Add half the carrot, the bamboo shoots and water chestnuts and stir fry for a further 2 minute.
Add the chinese leaves and half the beansprouts.
Add the sauce mix from the jug and the thai sweet chilli sauce and mix well.
While you are stir-frying, boil the noodles in a pan of water (usually about 5 min).
Drain the noodles and add to your stir fry and mix well.
Serve in bowls and garnish with the remainder raw carrot and beansprouts and the coriander and peanuts.