CHICKEN PAD THAI WITH UDON NOODLES

YUM, YUM, YUM!!!
A really quick and easy weeknight meal. I cheated and used a store bought Pad Thai paste to make it super convenient and speedy for those busy weeknights. It also doesn’t use too many ingredients - bonus!!!!

Serves 4

Ingredients:

• 1 tablespoon extra virgin olive oil

• 500g chicken mince

• 2 cloves garlic, finely chopped

• 5cm piece of ginger, finely chopped

• 3-4 tablespoons store-bought pad thai paste

• 1 tablespoon corn flour

• 1.5 cups mushrooms, sliced

• 1.5 cups broccoli florets

• 400g can baby corn spears, drained

• 180g dried udon noodles

• 3 spring onion, finely sliced

• 1/2 cup fried shallots (optional)

Method:

1. 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.

2. 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.

3. 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.