Zoodle Pad Thai

Ingredients

• 2 tbsp fish sauce
• 2 tbsp vegetable stock
• 2 tbsp rice-wine vinegar, or white vinegar
• 1 tbsp soy sauce
• 3 tsp brown sugar
• 2 tsp crunchy peanut butter
• 2 tsp minced garlic
• 1 tsp chilli paste
• 1 tsp minced garlic
• Juice ½ lime
• Juice ½ lemon
• A few fresh basil leaves, torn
• 1 zucchini, spiralled
• 2 medium-sized carrots, spiralled
• 1 tsp olive oil
• 1 green onion/shallot, finely diced
• 2 cups bean sprouts, snow pea sprouts
• 1 capsicum, finely sliced
• Bunch coriander, leaves torn
• ½ cup peanuts (whole or crushed)
• Garnish: 2 Eggs, 1 radish finely chopped, 1/2 lime and 1/2 lemon

Method

• Combine all sauce ingredients into a small bowl and set aside.
• Place zucchini and carrots on a paper towel to draw out any excess moisture.
• On a medium heat, heat 1 tsp of olive oil and scramble or fry eggs to your liking. If scrambling, continue stirring until fluffy. If frying, cook the egg whites through and if desired, leave the yolk runny.
• Layer bean sprouts, zucchini, carrots and capsicum.
• Top with fresh coriander, peanuts and shallots.
• Pour the sauce evenly and combine well.
• Top with radish and eggs.
• Serve with a slice of lime and lemon for extra zing.