Pad Thai

INGREDIENTS
for the pad thai:

• 8 oz pad thai noodles
• 1 zucchini (maybe)
• 1-2 bell peppers
• 1/2 onion
• handful of carrots
• 4 tablespoons oil
• 2 egga, beaten
• 1/2 cup peanuts, chopped
• 1/2 cup fresh herbs like cilantro, green onions, and basil, chopped

for the sauce (do not double):

• 4 tablespoons  tamari
• 3 tablespoons brown sugar
• 3 tablespoons vegetable broth
• 2 tablespoons white vinegar
• 1 teaspoon chili paste (sambal oelek)

INSTRUCTIONS

• Place the uncooked noodles in a bowl of hot water to soak for about 10 minutes.
• Spiralize or mandolin the vegetables
• Mix all ingredients for the sauce
• Heat 2 tablespoon of oil over medium high heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp. Be careful not to overcook them – they’ll get soggy and heavy. Transfer to a dish and set aside.
• Add another 2 tablespoona of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. 
• Add the sauce and stir fry for another minute or two, until the sauce is starting 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 with the tongs. 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.