Rainbow Shrimp Pad Thai

1 red pepper

1/2 yellow onion

1/2 zucchini 

2 carrots

2 tablespoons oil

1 egg, beaten

1/2 cup peanuts, chopped

1 tablespoon toasted sesame seeds

1/2 cup fresh herbs like cilantro,

green onions, and basil, chopped

4 tablespoons fish sauce

4 tablespoons brown sugar

4 tablespoons chicken or veg. broth

2 tablespoons white vinegar

4 teaspoons soy sauce

1-1/2 teaspoon chili paste (sambal oelek)

Place the uncooked noodles in a bowl of cold water to soak.

Using a vegetable peeler, create long strips from the zucchini and carrot.

Cut the red pepper, and onion into noodle-like shapes.

Mix the sauce ingredients well in a small bowl. Heat a tablespoon of oil

over medium high heat. Add the veggies – stir fry with tongs for 2-3

minutes or until tender-crisp. Transfer to a dish and set aside.

Add another tablespoon of oil to the pan. Drain the noodles. Add the

noodles to the hot pan and stir fry for a minute, using tongs to toss. Add

the sauce and stir fry for another minute or two, until the sauce is starting

to thicken and stick to the noodles. Pour the beaten egg into the pan and

let it sit for 30 seconds or so. Toss everything around with the tongs.

Add in the vegetables, toss together, and remove from heat. Sprinkle in the

peanuts, sesame seeds and herbs and serve immediately.