Mike van de Elzen: Pad Thai with left-over veggies

Mike van de Elzen: Pad Thai with left-over veggies Cook time: 20 minutes  Prep time: 10 minutes  Serves: 6  2 chicken breast, poached & shredded   Sauce   1 Tbsp brown sugar   3 Tbsp sweet chili sauce   3 Tbsp soya sauce   3 Tbsp peanut butter   Chili (optional)   1 egg, cracked into a cup   1 onion, finely sliced   4 cloves garlic, crushed   2 Tbsp cooking oil   200gm Flat noodles, soaked for 30 minutes   1 cup mung bean sprouts   1 Spring onion, diced   1/4 cup roasted peanuts   1 small bok choy   Optional (These can all be at the end of the BB date)   Limes   Shredded carrots  Finely chopped cauliflower   Broccoli stems   Shredded cabbage   Mushrooms   Blanched brussels sprouts  Firstly, make up the sauce by heating in a small pot the brown sugar, sweet chili, soya and peanut butter. Add in the chili if you want it a bit hotter! Cook slightly until the brown sugar is dissolved.  Heat a large pan or wok, over a high heat. Moving quickly, start by adding the cooking oil followed by the egg, using a fork scramble and move to the side. Add a touch more oil and then the onions and garlic and saute until tender.   Add the drained rice noodles with a couple tbsp of the water and mix until well combined. Stir in the cooked chicken, sauce, egg, spring onion, Asian greens, and at this point any leftover veggies, and finally the beansprouts.   Serve on plate with some sprinkled peanuts, extra spring onions and a slice of leftover lime if you have one.   Enjoy! LISTEN ABOVE    See omnystudio.com/listener for privacy information.