CHICKEN PAD THAI

I was cooked this recipe by my very talented Aunty Gail. I remember how delicious it was, such an explosion of flavours and fragrances, so much better than any stir fry dish I have ever tried. It is definitely up there as one of my favourite dishes and is a great dish to make for friends at a dinner party.
2tbsp sesame oil

2 chicken breasts
6 spring onions
2cm fresh root ginger
2 garlic cloves crushed
1 red chilli
1 piece of lemongrass
2 kaffir lime leaves
250g pak choi
1tbsp fish sauce
1tbsp dark soy sauce
2 nests of rice noodles
handful of roasted peanuts
handful of fresh coriander
lime wedges for serving

1. Cut the chicken breasts into chunks. Chop the spring onion, pak choi and chilli. Remove the lemongrass stalks and bottom then finely slice.
2. Heat the sesame oil in a pan or wok. When the oil is hot, add the garlic, ginger chilli, whole lime leaves and lemongrass and stir for 2 minutes until it becomes fragrant.
3. Add the chicken to the pan and stir fry for about 10 minutes until cooked.
4. Add  the pak choi, fish sauce and soy sauce and stir fry for 5 minutes. Meanwhile cook the rice noodles in a pan of boiling water.
5. Drain the noodles then add to the pan combining all the ingredients.
6. Remove the lime leaves before serving. Serve the pad thai with roughly chopped coriander, roasted peanuts and a couple of wedges of lime.
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