Pork Pad Thai

200 grams wide rice noodles

2 tsp sambal oelek (chilli paste) (8 grams)

2 cloves garlic, grated (6 grams)

2 spring onion, sliced (30 grams)

1 tbsp rice wine vinegar (20 mls)

2 tsp maple syrup (10 mls)

1 tbsp fish sauce (20 mls)

1 tbsp lime juice (20 mls)

400 grams pork fillet

1 tbsp coconut oil (20 mls)

4 free-range eggs, beaten (200 grams)

4 medium carrot, grated (280 grams)

2 cups bean sprouts (60 grams)

1/3 cup cashew nuts, unsalted, chopped (40 grams)

1/3 cup fresh coriander (20 grams)

Cook noodles as per pack instructions, drain and set aside.

Combine chilli paste, garlic, rice wine vinegar, maple syrup, fish sauce and lime juice together and stir well to make a sauce.

Slice pork thinly and heat coconut oil in a non-stick pan over medium-high eat.

Add pork slices and cook for 2-3 minutes or until cooked through. Remove pork from pan and set aside.

Add noodles to the pan and toss with the sauce created earlier.

Toss through beaten egg until cooked through and then return the pork and add carrot and bean sprouts.

Toss everything together over the heat for 1 minute.

Serve topped with chopped cashews, coriander leaves and spring onion.