Chicken Pad Thai With Udon Noodles

Method:

• Place a medium/large saucepan of water onto boil. Once boiling, add the udon noodles and cook just under the packet instruction time, as they go into the pan later to continue cooking. Drain and set aside.
• Mix the corn flour together with 2-3 tablespoons water, until it’s just combined and glossy white. Then add the 3-4 tablespoons of pad thai sauce to this. Combine.
• Place a large frying pan onto medium/high heat. Add the olive oil and let it heat. Add the ginger, garlic and cook, stirring, for 2-3 minutes. Add the chicken mince and break it all up with a wooden spoon for 3-5 minutes. Add approx. 2 tablespoons of the pad thai sauce mix to the mince and stir. Push the mince over to one side of the pan and turn the heat up to high. Add the mushrooms and broccoli to the free side of the pan. Add 2 more tablespoons of the sauce and cook for approx. 3-5 minutes. Then combine the vegetables with the mince. Add the canned corn and the remaining sauce to the pan. Stir everything through and top with spring onion. Serve into bowls and top with fried shallots.