Reinvented Pad Thai

STEP 1

Heat a frypan and pour in whisked eggs, forming an even layer. Cook eggs half way through and flip to cook the other side. Once cooked (like an omelette) set aside.

STEP 2

In a wok or another fry pan, heat 1 tablespoon of oil and add chicken or tofu, cooking all the way through on a medium heat.

STEP 3

Add carrot, capsicum and half the shallots into the pan and stir occasionally.

STEP 4

In a cup, combine maple syrup, juice of 2 limes, Tamari and 1 tablespoon of oil, stirring until all is combined. Add mixture to pad Thai.

STEP 5

In a separate frypan add sesame seeds and lightly toast for 2 minutes on medium heat (no oil required).

STEP 6

In a separate saucepan, cook the rice noodles according to the instructions on the packet; be careful not to over cook them.

STEP 7

Add bean sprouts and half of the coriander to the pad Thai dish.

STEP 8

Serve rice noodles into the plate and top with pad Thai. Garnish with peanuts, toasted sesame seeds, the remaining fresh coriander, shallots and fresh lime.