Chicken Pad Thai with Sesame Egg Omelette

Steps

1. a full kettle to the boil.
2. Place noodles in a large, heat-proof, bowl and cover with boiling water. Stir well to separate strands, cover and leave to soak for 7–8 minutes. Drain and return to bowl with a drizzle of oil to prevent noodles sticking together.
3. While noodles cook, grate carrots and thinly slice bok choy. Set both aside. Pat chicken dry with paper towels and place in a medium bowl with lemongrass and ginger paste. Mix to coat and season with salt. Set aside. IF using mild sauce combine all stir-fry sauce ingredients in a bowl and set aside.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Lightly whisk eggs and sesame oil with a pinch of salt. Add eggs to pan and tilt to spread out evenly. Cook for 1–2 minutes, until set as an omelette. Fold in half with a spatula and remove from pan. Set aside.
5. Wipe out pan and return to medium-high heat with a drizzle of oil. Stir-fry chicken for 2–3 minutes. Add carrot, bok choy, snow peas, cooked noodles and pad Thai sauce and stir-fry for a further 2–3 minutes, until chicken is cooked through and vegetables are tender. IF using mild sauce: Wipe out pan and return to medium-high heat with a drizzle of oil. Stir-fry chicken for 5 minutes. Add carrot, bok choy, snow peas, and stir-fry for a further 1 minute, until chicken is cooked through and vegetables are tender. Add cooked noodles and stir-fry sauce to pan. Toss to coat for 30 seconds to 1 minute, until heated through and sauce has thickened and coated noodles.
6. Season pad Thai to taste with soy sauce and fish sauce (if using). Slice sesame egg omelette into thin strips.
7. divide chicken pad Thai between plates and top with some sesame egg omelette and roasted peanuts.