Chicken Pad Thai

I cobbled this one together after eating something similar at Tampopo, it's not quite the same, but it is good, and low fat too!

• Ready In: 20 mins
• Serves: 2-3

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

Directions

1. 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).
2. Combine the remainder of the soy sauce, stock cube, sherry, vinegar, tomato puree, dried chilli, water and lemon juice in a jug.
3. Fry the chicken until brown then set aside.
4. 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.
5. Add half the carrot, the bamboo shoots and water chestnuts and stir fry for a further 2 minute.
6. Add the chinese leaves and half the beansprouts.
7. Add the sauce mix from the jug and the thai sweet chilli sauce and mix well.
8. While you are stir-frying, boil the noodles in a pan of water (usually about 5 min).
9. Drain the noodles and add to your stir fry and mix well.
10. Serve in bowls and garnish with the remainder raw carrot and beansprouts and the coriander and peanuts.