So, this recipe is not supposed to be the real pad thai, but its really easy, quick and throws a real punch with the spices (you can add more or less depending on your own taste) 
Serves 4: 200g rice noodles, 1 bunch choy sum, 1 red capsicum, 1 long green chili, 1 onion, 1 cup frozen mixed vegetables, (I used peas, carrots and corn mix, but you can use whatever vegetables you like) 2 garlic cloves, 2 tsp olive oil, 1/4 cup pasta sauce, 2 tbsp soy sauce, salt & peper, 1/2 cup chopped fresh coriander, lime juice (optional)
1. Cover noodles with boiling water and separate them with a fork until they are soft;
2. Chop the red capsicum and onion in thin slice, crush garlic and chop coy sum in small pieces;
3. In a bowl mix soy sauce and pasta sauce;
4. Heat oil in a wok, add onion and garlic and cook for about 2 minutes. Add capsicum and choy sum stalks and keep stirring frequently;
5. Add the remaining choy sum, noodles and soy/pasta sauce. Finally throw in the coriander, season with salt and pepper, and serve with some lime wedges.
Really quick, healthy meal.
Serves 4: 200g rice noodles, 1 bunch choy sum, 1 red capsicum, 1 long green chili, 1 onion, 1 cup frozen mixed vegetables, (I used peas, carrots and corn mix, but you can use whatever vegetables you like) 2 garlic cloves, 2 tsp olive oil, 1/4 cup pasta sauce, 2 tbsp soy sauce, salt & peper, 1/2 cup chopped fresh coriander, lime juice (optional)
1. Cover noodles with boiling water and separate them with a fork until they are soft;
2. Chop the red capsicum and onion in thin slice, crush garlic and chop coy sum in small pieces;
3. In a bowl mix soy sauce and pasta sauce;
4. Heat oil in a wok, add onion and garlic and cook for about 2 minutes. Add capsicum and choy sum stalks and keep stirring frequently;
5. Add the remaining choy sum, noodles and soy/pasta sauce. Finally throw in the coriander, season with salt and pepper, and serve with some lime wedges.
Really quick, healthy meal.
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