Saucy Veggie Pad Thai with Fried Eggs & Peanuts

Steps

1. Bring a medium pot of salted water to the boil.
2. Heat oil in a large fry-pan on medium-high heat. Crack eggs into pan and cook for 2-3 minutes, until golden underneath. Cover pan with a lid and cook for a further 1-2 minutes, or until eggs are cooked to your liking. Set aside, covered and reserve pan.
3. Cook noodles in pot of boiling water for about 5 minutes, until tender. Stir a few times to separate noodles. Drain, then run under cold water to cool. Toss with oil to prevent sticking.
4. Mince ginger and garlic. In a small bowl, mix all sauce ingredients together.
5. Slice mushrooms and capsicum. Cut bok choy into quarters and separate leaves. Return pan to medium-high heat with oil. Cook mushrooms and capsicum for about 5 minutes, until starting to brown.
6. Add noodles, bok choy and sauce to pan with veggies and toss together. Cook a further 2-3 minutes, until well coated. Thinly slice spring onion.
7. Pad Thai topped with egg, spring onion, peanuts and chilli flakes.