Easy Pad Thai

150g thick rice noodles
1 zucchini 
1 red capsicum
1 onion 
2 carrots 
2 Tbs oil 
1 egg, beaten
½ cup peanuts, chopped 
½ cup fresh herbs (coriander, basil) chopped 

Sauce 
3 Tbs fish sauce
3 Tbs brown sugar
3 Tbs chicken or vegetable stock 
2 Tbs white vinegar 
1 Tbs soy sauce 
Pinch chili flakes

Soak noodles in a bowl according to packet instructions. Thinly slice the zucchini, capsicum, carrots and onion. Shake up the sauce ingredients in a jar. Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry for 3-4 minutes or until tender. Transfer to a dish and set aside. Add another tablespoon of oil to the pan. Drain the noodles and add to the pan and stir fry for 1 min. Add the sauce and stir fry for another 1-2 mins, until the sauce starts to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around. The egg mixture will stick to the noodles and everything will start getting sticky. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

15mins

Serves 4

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