Vegetable Pad Thai

Ingredients

3 tbsp fish sauce

3 tbsp chicken broth

2 tbsp white vinegar

1 tbsp soy sauce

1 tsp chili paste (sambal oelek)

6 oz rice noodles

1 zucchini, diced

1 red pepper, diced

1 onion, diced

2 carrots, diced

2 tbsp oil

1 egg, beaten

½ cup peanuts, finely chopped

for garnish: cilantro, green onions, and basil

Directions

Place the uncooked noodles in a bowl of cold water to soak.

Make the sauce very quickly in a bowl by mixing all the ingredients together.

Cook the rice noodles in a saucepan for 3-4 minutes and then drain and set aside.

Heat the oil over medium high heat, add all the vegetables and fry about 5 minutes until crisp, moving them often.

Add the noodles to the hot pan and stir fry for a minute then add the sauce and egg.

Toss everything so that the egg cooks and the sauce thickens, cook for 2-3 minutes until the eggs sets and then take off the heat and stir in peanuts and herbs if you want.

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Vegetable Pad Thai