Pad Thai Chicken

Did you know Pad is Thai for 'fry'.  So translated, this is 'Thai Fry'.
Sounds good to me.

Ingredients: 
3 breasts of free range chicken. 
If you don't buy free range chicken, you are going to hell, to live out your eternity in a small wire cage, that you can't turn around in, standing in your own poop, unable to stretch your legs or arms, with all your skin rubbed bare, and no natural light.  Would you want that for wee chicky? Didn't think so.
1 large bunch spring onions, 1-2 chili, fresh root ginger, toasted sesame oil, shoyu (reduced salt soy sauce), lime juice (3-4) or lemon if you can't get limes, 2 carrots chopped, 6-8 mushrooms diced, 1 red capscium thinly sliced,  handful of fresh peas or beans (if in season, not essential, anything green will do), 1 bunch fresh spinach, 1 bunch fresh coriander, 1 bag mung bean sprouts - these are the big cispy white ones, not essential, but alot of fun.  Maybe some nuts.

Method:

Aren't limes beautiful...

Dice and fry spring onions in a wee splash of sesame oil and a wee tiny splash of shoyu.  Dice chili and add, I use two birds-eye chilis.  These are the hot red little suckers.  Don't eat one whole for kicks (I saw Andrew Hooper do this once, it didn't look like fun).  Grate in the ginger (see hot tip on ginger at bottom of page).

While this is sizzling, chop the chicken into small chunks and add.  Chicken seems to get bigger when it is cooked.  As it's cooking juice some limes, and drizzle some liquid in.  You're trying to get it to be cooking and not sticking, but not swimming, this is the goal with pad thai.
As chicken is cooking, dice and add your other mushrroms, courgette, carrot and spinach last.  Keep splashing in a little lime, a little oil, or a little shoyu, whatever you think it needs.  Not too soupy, not to dry.

Once all is cooked turn off the heat and stir through the fresh, chopped coriander.

Put this steaming hot pile of goodness onto your favourite plate and top with the fresh mung beans.  Looks totally authentic.

When I used to eat peanuts, I would then drown it in peanuts. 
If peanuts aren't your thing (they're not my thing anymore) you could throw on a few dry roasted cashews, or almonds.  Any crunchy nut is going to add to this meal.

An alternative to chicken is eggs, break in 4-5 eggs at teh beginning, after the springonions, chili and ginger, before the other veg. Stir stir stir and don't let it become a pancake.  Carry on as above.

How high maintenance is it? 5/10
The only thing is getting the right ingredients.  Might mean a trip to the Asian vege shop.  

Is it worth it?
Do you like thai food?

Hot tip: 
If you buy fresh ginger and freeze it, it will not go rotten in the fridge, AND can be grated on the finest setting of the grater, to add ginger 'mush' that distributes evenly through your meal, or can be grated into hot water for a warming, digestive, ginger tea.
Thanks Martha! You're welcome.