Pad Thai

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ingredients
¼ cup soy sauce 84 g 3 oz
1  1⅓  tbsp maple syrup 25 g 0.9 oz
2  2½  tbsp peanut butter 50 g 1.8 oz
¼ cup lime juice 62 g 2.2 oz
1 tsp fish sauce (substitute with more soy sauce if vegetarian) 5 g 0.2 oz
Rice noodles 250 g 8.8 oz
1  1⅓  tbsp garlic infused olive oil 18 g 0.6 oz
2 chicken breasts, cubed (use 200g firm tofu for a vegetarian option) 200 g 7 oz
2 eggs, whisked 117 g 4.1 oz
2 tsp fresh ginger, grated 10 g 0.4 oz
1 chilli, finely sliced 28 g 0.1 oz
2 zucchinis, made into veggie noodles using a spiraliser 320 g 11.3 oz
1 carrot, made into veggie noodles using a spiraliser 75 g 2.6 oz
1 cup bean sprouts 100 g 3.5 oz
½ bunch spring onion, green section only, chopped 8 g 0.3 oz
1 cup coriander leaves 16 g 0.6 oz
Crushed peanuts, extra bean sprouts and 1 lime, to serve

Method

1. In a jug, whisk soy sauce, maple syrup, peanut butter, lime juice and fish sauce (if using).

2. Prepare rice noodles as per packet instructions.

3. In a wok, heat half the garlic infused oil and add the cubed chicken (or tofu). Stir-fry until sealed, add the eggs and toss around to coat the chicken in egg. Once cooked, remove chicken and egg and set aside. 

4. Heat the remaining garlic infused oil in the wok and add the ginger and chili. Stir cooking until fragrant. 

5. Add the zucchini and carrot noodles along with the bean sprouts and gentle toss.

6. Add the chicken and egg mixture along with the cooked rice noodles and toss to combine. 

7. Pour the sauce mixture over the mix, stir through and serve with the green spring onions and coriander. 

8. Serve the Pad Thai in the traditional way with extra bean shoots, crushed peanuts and a wedge of lime on the side

Nutrition Information (per serve)
Energy	1456 Kj / 348 cal
Protein	25.20g
Carbohydrates	22.60g
Sugar	8.30g
Total Fat	16.20g
Saturated Fat	3.20g
Fibre	4.20g