Pad Thai 

1 pkg broad rice noodles	
1 cup sliced celery
3 cups soy sauce	     
1 cup mini corn
1 1/2 cups brown sugar
1 cup sugar snap peas
1 Tbsp garlic
1 cup chicken, beef or shrimp
1 cup water chestnuts
1 Tbsp Sambal hot sauce (optional)  

Bring 8 litres of water to a boil, than turn down to low and add the noodles.  
Cook until tender.  Drain, rinse with cold water.  Set aside.  
Add soy, brown sugar, garlic and hot sauce to a pot and bring to a boil.  
Then simmer until liquid is reduced by 1/4. 
Saute all vegetables and meat until tender.  
Add simmered sauce and toss with the noodles.  
Serve with chopsticks and add a slice of lime.

Submitted by: 
Justin Mullarkey, Dietary Planner, Ashley Oaks Children’s Centre