Vegetable Pad Thai

ingredients

• 250g dried Pad Thai noodles, cooked according to packet
• 1 small red capsicum, sliced into thin strips
• 1 medium carrot, sliced into thin strips
• 1 small broccoli head, cut into small florets
• 6 baby corn spears, halved lengthways
• 5 Snow peas, sliced into strips
• 2 garlic cloves, sliced into slivers
• 1/2 a small red onion, sliced into thin strips
• 1 small red chilli, deseeded and finely sliced
• 1/2 cup coriander leaves (or to your liking)
• 2 eggs
• 1/4 cup crushed nuts (for garnish)
• 1/2 lime (for garnish)
• 1 tbsp. sesame oil

Dressing

• 2 tbsp. Fish sauce
• 1 Tbsp. oyster sauce (optional)
• 2 tbsp, Soy sauce
• 2 tbsp. vegetable stock
• 1/2 lime, juiced

method

1. Cook noodles according to packet instructions. (Most use boiling water to soften, but just check in case!)
2. Add sesame oil to a wok. Bring to a high heat. Ensure the wok is super hot before using!
3. Add garlic, chilli and cook for 1 minute.
4. Add all vegetables in at the same time. Keep stirring, to ensure they're evenly cooked. Cook for 7-8 minutes.
5. Crack the two eggs into the wok and stir to combine.
6. Add the coriander (save some for garnishing!) and then add the cooked noodles. You may need to cut the noodles before hand, to ensure you're able to stir them in the wok, they do become sticky!
7. Add fish sauce, soy sauce, oyster sauce, vegetable stock and lime juice into a separate bowl and mix to combine.
8. Pour mixture over the noodles and stir through.
9. Take off heat and transfer to serving bowls.
10. Sprinkle with crushed nuts, coriander and a wedge of lime.