Sophie's Quick Yet Delicious & Healthy Pad Thai

Method

1. Bring a pot of water (for noodles) to a boil.
2. Turn oven on 180degrees (for salmon).
3. While water and oven is heating , stir together sauce ingredients. Taste the sauce and adjust, adding more honey if you'd like it more sweet, more soy sauce if you'd like it more salty. (Tasting and adjusting the sauce at this stage is important; some limes are more sour than others, so you may need to balance it out.) Set aside.
4. Cook noodles according to package directions. (Be sure not to overcook them since they will continue to cook a bit when added to the stir-fry.)
5. Set all of the ingredients out near the stove. Put a Tablespoon measuring spoon in the sauce so you can add it to the noodles a little at a time.
6. Put salmon in oven for 20 mins - i usually but butter on the base cover it in himalayan salt then add salmon on top uncovered
7. Heat a large nonstick pan or wok over medium heat. Add 2 Tbsp oil.
8. Cook pepper and add 1 Tbsp of oil to the open space. Pour eggs over oil. Scramble gently, 2 to 3 minutes.
9. Add noodles and 2 Tbsp of sauce to the pan and stir until the noodles have absorbed the sauce. (If the noodles are stuck together, they should loosen up as they cook in the sauce.)
10. Add all remaining sauce, add peas (cooked) and kale and continue cooking everything together until sauce cooks down and coats noodles, 2 to 3 minutes more.
11. Stir in green onions and about half of the peanuts (reserve the rest for sprinkling on top)
12. Divide between bowls, add cooked salmon (or freshly cooked prawns on top) and serve with any extra toppings you’d like! - I add extra peanuts and also some hemp seeds for extra omegas 3 & 6 (great for endometriosis)