Pad Thai is a popular dish in Australia. So try this one for a healthier option
Serves
1
Prep time
10 Minutes
Cooking time
10-12 Minutes
Ingredients
- 45g zucchini noodles
- 3 green prawns, chopped into chunks
- 1 tablespoon vegetable oil
- 1 tablespoon sliced onion
- 1 egg, slightly whisked
- 1 teaspoon grated garlic
- 2 green beans, cut into 1cm pieces
- ½ cup shredded cabbage
- ⅓ cup bean sprouts
- 1 tablespoon chopped garlic chives
- 1½ tablespoons peanuts, coarsely chopped and dry fried
- good pinch of chilli powder
- wedge of lime
Sauce
- 1 tablespoon tamarind water
- ½ tablespoon lime juice
- ½ teaspoon grated palm sugar
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
Method
- Blanch the beans and cabbage by covering with boiling water. Stand for 1 minute then drain
- Heat oil in wok or pan and stir-fry the onion and garlic
- Add the prawns, stir-fry 2-3 minutes. Remove the mixture and set aside
- Return the wok to heat and add the egg, Roll the wok as to cover the base, remove from wok, roll up and slice thinly. Set aside
- Combine sauce ingredients, then add to wok, add zucchini noodles and stir-fry for 1 minute
- Add bean sprouts, garlic chives, prawns and onion mixture, egg, beans, cabbage and half the peanuts. Stir until combined
- Transfer to a serving plate and garnish with the remaining peanuts and chilli powder.
- Serve with a wedge of lime and Enjoy!
Note: I use a julienne peeler to make my zucchini noodles see image above
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