Carrot & Courgette Pad Thai

Ingredients

• 2 carrots, ribboned
• 2 courgettes, ribboned
• 1 egg, beaten
• 1 cup bean sprouts
• 2 spring onions
• 2 tbsp natural peanut butter
• 1 tbsp soy sauce or tamari
• Juice of 1 lime
• 1 tsp honey
• 1 tbsp sesame oil
• Crushed peanuts & coriander

Method

1. 1

   Whisk the peanut butter, soy, lime and honey into a sauce.

2. 2

   Scramble the egg in sesame oil and set aside.

3. 3

   Stir-fry the carrot and courgette ribbons 2 minutes.

4. 4

   Add the sauce, sprouts, spring onion and egg; toss 1 minute.

5. 5

   Serve with peanuts and coriander.

Swaps & variations

• Add prawns or tofu
• Almond butter instead of peanut
• Extra chilli for heat

Storing & freezing

Best fresh; sauce keeps 4 days.