Chicken Pad Thai

Pad Thai
200 g rice noodles
2 carrot, juliene
1 zucchini
1/2 red capsicum
1 cup bean sprouts
2 eggs whisked
bunch of pak choy
1/4 cup peanuts chopped

Sauce
1/2 cup vegetable stock
3 tbsp soy sauce
2 tbs oyster sauce
1/4 tsp fish sauce alternatively
Few drops of sesame oil
1/2 tbsp white vinegar
1/2 tbsp natural peanut butter
1 tbsp coconut sugar
1/2 tsp garlic minced


INSTRUCTIONS

1. Cook rice noodles as per packet instructions.
2. Mix all sauce ingredients together.
3. As rice noodles are cooking, in a non stick fry pan, add the whisked eggs. Cook like you would cook an omelette, then remove from the pan and dice up.
4. Add carrot, zucchini, capsicum to the fry pan, sauté with a little water until heated through.
5. Add the noodles, spinach and bean shoots to the pan, mix well. Then add the egg, peanuts and sauce.
6. Stir until well combined, serve with extra peanuts and bean shoots on top with a wedge of lime on the side.