Pad Thai

• 8 oz vermicelli noodles
• 1 tablespoon oil
• 3 garlic cloves, finely chopped
• 2 cups green cabbage, very finely chopped
• 1 carrot, cut in thin julienne strips
• 2 eggs, beaten
• 3 cups bean sprouts
• 2 onions, finely chopped
• 2 tablespoons coriander, finely chopped
• 2 tablespoons peanuts, roughly chopped

Sauce

• 3 tablespoons fish sauce
• 3 tablespoons tomato ketchup
• 2 tablespoons water
• 2 tablespoons molasses
• 2 tablespoons soy sauce
• 1 teaspoon sugar

Put noodles to soak in hot water for 20 minutes. Meanwhile, make the sauce. Combine all the ingredients and stir well. Set aside. If you don't have molasses or treacle, use dark brown sugar.

Heat the oil in a wok and stir fry the garlic, carrot and cabbage for 5 minutes. Push the vegetables to the side of the pan while you stir in and scramble the eggs.

Drain the noodles and add to the wok with the sauce. Stir fry for about 3 minutes or until the noodles are soft. Add the spring onions and most of the bean sprouts. Stir to heat through.

Serve garnished with the remaining bean sprouts, coriander and peanuts.