Prepare rice noodles according to packet instructions. Set aside.

Chicken marinade: In a small bowl or mixing jug, whisk together soy sauce, ginger, and garlic. Add tenderloins and turn to evenly coat. Set aside to marinate while preparing the remaining ingredients. (Note – You can do this a few hours prior to making the dish. Cover the marinated tenderloins and refrigerate until ready to cook).

Prepare sauce: In a small cup or bowl, whisk together all ingredients for the sauce. Set aside.

Spray with canola oil and heat a large frying pan/wok on high heat. Add red onion and cook for 2-3 minutes then add the tenderloins and any excess marinade. Stir to combine and coat onions, and cook, until the chicken is cooked through, about 3-4 minutes. Transfer the cooked chicken & onions to a plate. 

Respray pan/wok with oil, and add the carrots, and capsicum strips. Add 2-3 tbsp of water to aid in cooking the vegetables. Once the water has evaporated return the cooked onion and chicken tenderloins to the pan.

Pour the sauce over the top and stir well. Allow the sauce to bubble for 5-6 a few seconds, then add the noodles, spring onions strips, and bean shoots, and toss through the chicken and vegetables.

Plate up the chicken and vegetable pad Thai, garnish with coriander, or parsley, and serve.