Spring vegetable Pad Thai

Name: Spring vegetable Pad Thai
Ingredients: 135g wholegrain rice noodles; 8 radishes, sliced thinly; 6 spears asparagus, chopped into 1 inch pcs; 1 large carrot, sliced thinly into rounds; 4 spring onions, sliced; 1 egg, beaten; 30g peanuts, chopped; 1 clove garlic; small bunch coriander; For the Sauce:; 1 Tbsp fish sauce or vegan fish sauce substitute; 1 Tbsp brown sugar; 2 tablespoons cider vinegar; 1 tsp soy sauce; 1 tbsp water; 1 red chilli, chopped (remove seeds and/or use less if you are not a fan of hot food!)