440g packet shelf-fresh Thai flat rice noodles
2 tablespoons peanut oil
1 brown onion, finely chopped
2 bunches broccolini, trimmed, cut into 3cm lengths
1 carrot, halved, thinly sliced diagonally
240g jar pad Thai paste
2 eggs, lightly beaten
1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Gently separate noodles. Drain.
2. Heat a wok over high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 1 minute or until tender. Add broccolini and carrot. Stir-fry for 4 minutes or until almost tender. Add paste. Stir-fry for 2 minutes or until fragrant.
3. Make a well in the centre of vegetables. Add egg. Cook for 1 minute or until set. Add noodles to wok. Stir-fry mixture for 1 to 2 minutes or until heated through, breaking up egg. Serve.