Chicken Pad Thai

READY IN: 20mins




  • 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.