Chicken Pad Thai

Begin by preparing your chicken. Cut into very thin slices and put aside.

Dice the onion and cut your carrots into long thin sticks (julienne). Chop the heads off the broccoli and cut the spring onion sprigs into slices, approximately 3-5cm long. Place in a bowl and put aside.

Place the pad thai noodles in a large bowl and boil the kettle. One the water has boiled, pour over the noodles and allow to sit for 5 minutes until they have softened.

Begin sautéing the onion in a large frying pan or wok. Add the chicken and cook until brown.

Quickly beat an egg in a bowl and then make a well in the frying pan, pushing the chicken to the sides. Pour egg into the well and lightly scramble. Once fully cooked mix together with chicken.

Add the carrots, spring onion, broccoli and bean shoots. Mix through the pad thai sauce.

Drain the water from the noodles and then add to the wok. Continue stirring until well combined.

Serve up meals and sprinkle with crushed peanuts and lemon juice to add flavour.