Pad Thai is really easy to make, very filling, low calories and full of goodness!
It's so good I didn't want to hang around to adjust the white balance on my camera so please excuse the pale photo!
- 100g King Prawns
- 80g Noodles
- 20g/2 Spring Onions
- 50g Carrots Sliced Julienne style
- 15g Cashew or Monkey Nuts
- 1 Egg
- 1 Tbsp Fish Sauce
- 1 Tbsp Fresh Lime Juice
- 1 Tsp Dark Brown Muscovado Sugar
- ½ Tsp Cayenne Pepper
- 1 Tsp Groundnut Oil
Make sauce from lime juice, sugar, cayenne & fish sauce. Mix well and set aside.
Prepare noodles by soaking in boiling water while preparing the veg
I should probably tell you to peel prawns and stuff, but I just soak mine in some cold water to defrost! :D
Heat oil and stirfry carrots & spring onions until carrots are soft. Then add prawns (I use ready to eat or cooked and frozen so you may want to put raw ones in a bit sooner)
Add in noodles and stirfry until heated through.
Add the egg and scramble it in.
Add sauce and peanuts and stirfry for a further 2 minutes or until whole mixture is cooked through.
|Nutrition Data Per Serving|
|Fruit & Veg||1.1|