Pad Thai Lie

Not an authentic pad thai, hence the name, but tasty and quick none the less.
Ingredients

• 400g free range chicken thighs $7.20
• 1 capsicum $0.75
• 1 head brocolli $1.80
• 50g chopped peanuts $1.00
• 100g beanshoots $1.50
• 1 bunch coriander $2.45
• Rice noodles 400g $2.99
• 2 cloves garlic $0.50 (did end up using it)
  
• 1 stick celery $0.40
• 1/2 jar pad thai paste $2.45 (I used asia at home brand, seems to be free of numbered ingredients and actually consists of the stuff I'd use to make the sauce albeit with a lot more sugar)
  
• 8 snow peas $1.20
  Total $22.24
  

Method

1. Slice up all the veg into smallish bits, I like to cut on the bias to give more surface area to collect sauce and char.
2. Soak noodles in hot water to separate
3. Slice chicken thighs into strips.
4. Chop coarsely the coriander
   
   
5. In batches stir fry the chicken until 95% cooked, remove from heat and keep warm
6. In batches stir fry the veg, except bean shoots, until tender.
7. Add chicken back to pan (all at once) and stir in sauce.
8. Add veg back to pan and add more sauce.
9. When chicken is done, add noodles and mix.
10. When noodles are hot, remove from heat and stir through bean shoots and peanuts
    

Time to cook: 15 minutes
Family happiness: 4 year old eats chicken, noodles and veg avoiding the bean shoots; 2 year old won't feed himself with this but happily eats when fed (BTW 2 year olds don't really chew their food so bean shoots tend to trigger the gag reflex when they try and swallow); wife gobbles and comes looking for more.