One Pan Pad Thai

If there's one dinner I love - it's a one-tray mum dump! The type of meal you can cook with a baby in your hand, screaming kids around and the result is like take-away (but better/no MSG).

Try it for yourself and let me know what you think! 

For the sauce: 
1.5 cups bone broth
1.5 medium cans of coconut milk (approx. 600mls)
1/2 cup smooth, runny peanut butter
3 tbsp maple syrup 
2 tbsp tamari
3 cloves crushed garlic
1 tbsp ginger (fresh or paste)
2 tbsp garam masala 

For the noodles:
250g dry egg noodles (I like Mr Chang's noodles)

For the protein:
1/2 block of tofu cubed
500g chicken (finely chopped)

For the veg (whatever your children will eat!):
1/2 cup edamame beans
1 carrot, grated 
3 tbsp finely chopped spring onion

To garnish:
Cashews 
Lime 

Method

In a deep, oven proof tray, combine all sauce ingredients with a whisk. Place dried noodles into the sauce so they are fully submerged. 

Add vegetables and protein to the tray and gently spoon some of the sauce over the ingredients so they are somewhat covered.

Spray with olive oil and place in the oven (covered) for 25 minutes. 

Remove from the oven and use tongs to break apart noodles and combine ingredients. 

Place back in the oven for 15-20 minutes. 

For children serve as is! For adults, garnish with lime & cashews or peanuts