Take that Take Out!

Thai is one of our go-to's when we can't be bothered to cook (yes, it happens to us all) and we are opting to get take-out. There is nothing I love more than a Green Curry or a Pad Thai. However, I rarely opt for the latter, as it so often contains shrimp (sorry, but no, thank you!). And, since two of our family are now completely vegetarian, and one nearly vegetarian, chicken is a no-no too. However, I found a fabulous recipe for making Pad Thai at home from Pinch of Yum and it's already become a favorite around here, with a few tweaks for good measure. There is just the right amount of spice for my pickier eaters but if you want a bit more of a kick, add some chili flakes, or substitute the  sweet chile sauce for sriracha. And, yes if you insist, you could stir in some shrimp, just not in my presence!

Mixed Vegetable Pad Thai
Serves 4

10 oz noodles (I used Japanese Buckwheat noodles, but brown rice noodles would be more authentic)
2 zucchini/courgettes, cut into matchsticks
1 large red bell pepper, chopped into sticks
3 large carrots, cut into fine matchsticks
1 large yellow onion, sliced
2 TBSP canola oil
2 eggs, lightly beaten
1 cup chopped fresh cilantro and basil
1/4 cup chopped green onions
1/2 cup chopped roasted peanuts

For the sauce:
4 TBSP fish sauce
6 TBSP brown sugar
6 TBSP vegetable broth
4 TBSP white vinegar
4 TBSP soy sauce
2 tsp sweet chile sauce

1. Whisk together all the sauce ingredients until the sugar is dissolved.
2. Heat 1 TBSP oil in  large wok and stir fry the vegetables for 5-10 minutes (it depends on how finely they are sliced - to see if they are OK, test a piece of carrot as this takes the longest to get tender).
3. In the meantime, cook the noodles as per the instructions, then drain fully.
3. Transfer the veggies to a bowl and set aside. In the same wok, heat another TBSP of oil and add the cooked noodles to the pan. Use some tongs to stir them around so they become coated with the oil. Then add about 1/2 of the sauce and toss to coat the noodles.
4. Once the sauce is beginning to thicken and coat the noodles, make a space in the nest of noodles, and tip in the beaten eggs. Leave them for warm for about 20 seconds and then toss to coat the noodles. Everything should start getting deliciously sticky at this point.
5. Add the vegetables and remaining sauce into the wok, and stir to combine. Once it has all heated through, you are ready to serve.
6. Serve topped with green onions, peanuts and fresh herbs.