Chicken, Egg and Vegetable Pad Thai

Steps

1. a full kettle to the boil.
2. Place noodles in a large heat-proof bowl and cover with boiling water. Stir, cover and soak for 7 minutes. Drain and rinse under cold water to help prevent noodles sticking together and use kitchen scissors to cut noodles in a few places to make them easier to eat.
3. In a small bowl, combine all Pad Thai sauce ingredients and set aside.
4. Pat chicken dry with paper towels, season with salt and cut into thin strips. Heat oil in a wok or large fry-pan on medium-high heat. Fry chicken, lemongrass, kaffir lime leaf and spring onions (white part) for 2–3 minutes. Add carrots and continue cooking for a further 1 minute.
5. Add bok choy, cooked noodles, spring onions (green part), mung bean sprouts and sauce to wok/pan with chicken and veggies. Stir-fry, tossing often, for a further 3–4 minutes, or until chicken is cooked through and vegetables are tender.
6. Remove chicken and vegetable Pad Thai from pan and place on a large serving plate. Return pan to heat with a drizzle of oil. Cook eggs for 1–2 minutes or until set as an omelette. Remove from pan and cut into strips.
7. divide chicken and vegetable Pad Thai between plates and top with egg and coriander (if using).