Ingredients

For the Sauce:
2 tbsp taramind puree
2 tbsp coconut sugar
2 tbsp Mayver’s Crunchy Peanut Butter
2 tbsp fish sauce
2 tbsp oyster sauce

100g dried Thai rice noodles
1 zucchini, spiralised
1 carrot, spiralised
2 tbsp cold pressed peanut oil
2 cloves of garlic, crushed
1/2 brown onion, sliced
1 chicken thigh, thinly sliced
2 free range eggs, whisked
1/2 cup green prawns
1 heaped cup bean sprouts, plus more to serve
1 handful chives, cut into one inch pieces

1/4 cup roasted peanuts, finely chopped
Chilli flakes (optional)
1 lime, cut into wedges

Method

1. Place the rice noodles into a large bowl and pour boiling water over the noodles. Allow to soak for 5 minutes – no longer. Drain the noodles and run them under cold water. Set aside.
2. Add all sauce ingredients to a small mixing bowl and whisk together. Set aside.
3. Spiralise the zucchini and carrot into ‘zoodles’ and dice the remaining middles.
4. Heat the oil in a non-stick frying pan over high heat. Add the garlic, onion and diced middles of the vegetables and cook for 30 seconds.
5. Add the sliced chicken and cook for 2 minutes or until almost cooked completely.
6. Push the chicken and vegetables to one side and add the whisked eggs for a minute before stirring them through the chicken and vegetables.
7. Add the prawns, bean sprouts, zoodles, noodles, and sauce and toss gently for 2 minutes until well combined.
8. Add the chopped garlic chives and quickly stir through before removing from the heat.
9. Serve immediately, topped with more bean sprouts, chopped peanuts, chilli flakes and a slice of lime. Enjoy!

Thank you so much to @of.oat.and.earth for this INCREDIBLE recipe.