All the flavour of traditional Pad Thai, but with vegetables like courgette, peppers and carrot instead of rice noodles. Not only does it taste great, but it'll provide 3 -4 portions per person of your minimum five a day fruit & veg.
Put the oil in a small frying pan and heat to moderate.
Meanwhile, beat the eggs with the soy sauce, black pepper and coriander
When the oil is hot, pour in the egg mixture and swirl to coat the bottom of the pan. Cook until it's set and lightly browned underneath (2-3 min), then flip and cook the other side (1-2 min).
Transfer the omelette to a board and when cool enough to handle cut into bite sized pieces. Set aside.
Whisk together all the ingredients, adjusting amounts to suit your own taste. Set aside.
Heat the oil in a wok or large frying pan.
If including the leftover meat, add it to the wok and stir fry until browned. Using a slotted spoon, remove the meat from the wok and set it aside.
Add all the prepared vegetables to the wok, season with a little salt and a good grind of black pepper then stir well.
Stir fry over moderate to high heat until the vegetables are starting to soften (4 -7 min).
Stir in the garlic, ginger and chillies and continue to stir fry for a further 2 min.
Stir in the prepared sauce and also the browned meat if using. Cook over a high heat for 3 min.
Stir in the omelette and coriander. Continue to stir fry until everything is piping hot (2-5 min).
Divide the stir fry between 2 bowls and top with the toasted coconut, peanuts & more chopped coriander.
Serve immediately with lime wedges to squeeze over plus more hot sriracha or sweet chilli sauce if liked.