Vegetarian Pad Thai

• 2 garlic cloves
• 1 fresh coriander leaves
• 1/2 onion, sliced
• 1 freshly roasted peanuts
• 1 lime (3/4 sqeezed; 1/4 wedge)
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1/2 cup water
• 1 rice noodles
• 1/2 cup sprouted chickpeas
• 2 eggs
• 1/2 chili
• 1 spring onion
• 1 celery stalk
• 1/2 carrot
• 1 tbsp olive oil, extra virgin

1. Roast peanuts for 15 min at 180
2. Mix sauce: water, sugar, lime juice, soy sauce, fish sauce.
3. Finely chop garlic
4. Slice onion, Julianne carrots, slice spring onion, slice celery, rinse chickpea sprouts, slice chili.
5. Place dry noodles in boiling water to soften - 5min
6. Heat olive oil in wok, and brown garlic for 30sec.
7. Add onion slices and cook for a minute.
8. Move everything to the sides and crack both eggs into the center.
9. Break the yokes.
10. Fry.
11. Add carrots, celery, chili slices, sauce, 1/2 the roasted peanuts.
12. Stir until noodles are soft and everything is coated, liquid is gone.
13. Add spring onion slices and chickpea sprouts.
14. Stir another minute or 2.
15. Garnish with fresh coriander, remainder of roasted peanuts and lime wedge.
16. Serve.

garlic, fresh coriander leaves, onion, peanuts, lime, fish sauce, sugar, soy sauce, water, rice noodles, chickpeas, eggs, chili, onion, celery, carrot, olive oil

Taken from cookpad.com/us/recipes/359290-vegetarian-pad-thai (may not work)