Step 1

In a jug, whisk soy sauce, maple syrup, peanut butter, lime juice and fish sauce (if using).

Step 2

Prepare rice noodles as per packet instructions.

Step 3

In a wok, heat half the garlic infused oil and add the cubed chicken (or tofu). Stir-fry until sealed, add the eggs and toss around to coat the chicken in egg. Once cooked, remove chicken and egg and set aside.

Step 4

Heat the remaining garlic infused oil in the wok and add the ginger and chili. Stir cooking until fragrant.

Step 5

Add the zucchini and carrot noodles along with the bean sprouts and gentle toss.

Step 6

Add the chicken and egg mixture along with the cooked rice noodles and toss to combine.

Step 7

Pour the sauce mixture over the mix, stir through and serve with the green spring onions and coriander.

Step 8

Serve the Pad Thai in the traditional way with extra bean shoots, crushed peanuts and a wedge of lime on the side