20 Minute Pad Thai

Directions

• Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don’t leave them sitting around for more than 5 – 10 minutes.
• Heat 2 Tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic, ginger, onion and carrots, cook for 30 seconds. Add chicken and cook for 1 1/2 minutes until mostly cooked through.
• Add tamarind puree, soy sauce, chilli flakes, fish sauce, coconut sugar, capsicum and mushrooms. Cook on medium heat for another 5-7 minutes. Add asparagus and the juice of one lemon. Toss gently for another 5 minutes or so then add the bean sprouts. 
• Serve immediately on plates sprinkled with crushed peanuts, lime wedges and coriander.