Pad Thai Noodles

• 220 g thin egg noodles
• 6 green onions, chopped
• 4 egg whites, lightly beaten
• 1 green pepper, chopped
• 1 carrot, sliced
• 1 cup broccoli, chopped
• 1 cup green beans, chopped
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon sweet chili sauce
• 18 cup vegetable broth

1. Prepare noodles as per directions on packet.
2. Drain and set aside.
3. Heat a large non stick frying pan over a high heat, spray lightly with extra virgin olive oil spray.
4. Add spring onions and stir fry for 1 minute.
5. Add beaten eggs to pan and swirl to coat the base and cook for 2 minutes or untill set.
6. Remove omlelette from pan, roll up and set aside.
7. Add broth to pan and add the green pepper, carrot, broccoli and beans to pan and stir fry for 2 minutes.
8. Add noodles, the soy and chilli sauces and stir fry for a further 3 minutes or untill heated through.
9. Chopp the egg roll, add to the noodle mixture and toss.
10. Serve immediately.

thin egg noodles, green onions, egg whites, green pepper, carrot, broccoli, green beans, soy sauce, sweet chili sauce, vegetable broth

Taken from www.food.com/recipe/pad-thai-noodles-167752 (may not work)