Half term Pad Thai

What you need

2 shallot​s
450g Fat noodles (ready to add to a wok)
2 limes 
2 Chicken breasts
Mini broccoli or Pak choi 
2 Carrots
A handful of roasted peanuts crushed 
2 eggs
3 tbsp fish sauce
3 tbsp rice wine vinegar
1 tsp soy sauce
3 tbsp brown sugar
2 tbsp sesame oil 
1tsp salt
1tbsp ginger paste or grated fresh ginger

What you do

1.Slice chicken breasts into small pieces
2. Put 1 tsp of salt into a small pan
3. Add chicken to the pan and cover with boiling water
4. Gently poach chicken until cooked through, this will take about 5 mins
5. Leave the chicken to cool
6. Prepare the vegetables
7. Chop the shallots into small pieces
8. Chop the carrots into small pieces
9. Chop the pak choi into small slices
10. Prepare the sauce
11. Add the fish sauce, rice wine vinegar, sugar and soy sauce to a small bowl and mix well
12. Whisk the eggs together in small bowl
13. Heat up the wok and add 2 tbsp of sesame oil
14. Add the chicken and stir fry until brown
15. Put chicken onto a side plate
16. Add prawns to the wok and stir fry 
17. Put prawns onto side plate
18. Add the shallots and cook for 2 mins
​19. Add the ginger stir well
20. Add carrots and pakchoi and stir well
21. Move everything to one side of the wok
22. Add eggs and scramble
23. Add noodles and stir well with everything
24. Add the sauce and stir well
25. Pour over juice of 1 lime
​26.Serve and sprinkle with crushed peanuts and wedges of lime
 Enjoy! I have been making this every Thursday at college with my friend Katie. We add red chilli and garlic to our recipe.