Vegetable Pad Thai

For 2 servings

• flat rice noodles150 g
• vegetable oil2 tbsp
• eggs, beaten2
• garlic cloves, crushed2
• carrot, julienned1
• beansprouts100 g
• spring onions, sliced3
• soy sauce2 tbsp
• brown sugar1 tbsp
• lime juice1 tbsp
• crushed peanuts, to serve30 g
• Fresh coriander, to serve

1. 1

   Soak the rice noodles in a bowl of warm water for 10 minutes, or according to the packet instructions, until softened but still firm. Drain well.

2. 2

   Heat 1 tablespoon of oil in a large wok or frying pan over medium heat. Pour in the beaten eggs and scramble gently until just set. Remove and set aside.

3. 3

   Add the remaining oil to the pan, then the garlic. Stir fry for 30 seconds until fragrant.

4. 4

   Add the carrot and stir fry for 2 minutes until slightly softened.

5. 5

   Add the drained noodles to the pan along with the soy sauce, brown sugar and lime juice. Toss well for 2 to 3 minutes, using tongs to lift and turn the noodles so they cook evenly without sticking.

6. 6

   Add the beansprouts, spring onions and scrambled egg. Toss everything together for 1 to 2 minutes until heated through.

7. 7

   Serve immediately, scattered with crushed peanuts and fresh coriander.