Chicken Pad Thai

Servings: 4-6

Ingredients:

• Flat rice noodles - 500gm(1lb)
  
• Chicken breast fillet - 500 gm( 1lb), cut into strips
• Bean Shoots - 3 cups
• Carrots - 2 med, julienne cut
• Broccoli florets - 2 cups
• Soy sauce - 1 tbsp
• Garlic cloves - 4, minced ( half separated)
  
• Green chili - 3, minced
• Peanut butter - 1 tbsp
• Eggs - 4
• Salt & pepper - to taste

• Sauce:
• Soy sauce - 3 tbsp
• White Vinegar - 1 tbsp
• Fish sauce - 2 tbsp
• Brown Sugar - 1 tbsp
• Chili flakes - 1 tsp

Methods:

• 1. Cook the rice noodles according to package instructions. Drain and set aside.
• 2. Prepare and chop the veggies, set aside. Mix in the ingredients for the sauce, set aside for the flavours to develop.
  
• 3. Marinate the chicken strips with soy sauce, black pepper, salt, chilies and half the minced garlic.
  
• 4. Heat 2 tbsp of oil in a non-stick wok. Add the chicken strips. Saute on high heat till they are cooked through. Remove from wok and set aside.
• 5. Wipe the wok clean with a paper towel. Add 2 more tbsp of oil and heat up. Cook the eggs by scrambling them. Once they stiff up a bit, add the carrots and broccoli. Season with salt & pepper. Saute on high heat for about 3-4 min till they are softened a bit. Make sure you don't over cook it. They still need to be nice and crunchy.
• 6. Return the chicken to the wok. Stir to combine. Saute for a min. Remove everything from the wok on a plate and set aside.
• 7. Add 1 tbsp of oil to the wok, add the left over minced garlic and saute till they are fragrant. Add the noodles and saute for a min. Return the chicken and veggies to the wok, stir to combine.
  
• 8. Add the sauce to the noodles. Saute on high heat for about 2-3 min, or till the noodles absorb all the sauce. Turn the heat off.
• 9. Serve immediately.