Frying pan full of healthy Pad Thai with prawns

Healthy pad Thai

Name: Healthy pad Thai
Total time: 20 min
Yield: Serves 4
Cuisine: Thai
Ingredients: sesame oil; 1 red chilli diced; grated to make 1 tbsp ginger; 1 clove garlic crushed; 2 spring onions sliced; 1 egg beaten with some seasoning; 1 mooli shredded or spiralised; 2 courgette shredded or spiralised; 50g beansprouts; 200g cooked and peeled prawns; 1 lime juiced; 1 tbsp fish sauce; ½ bunch coriander chopped; 2 tbsp roasted peanuts chopped

Published: August 21, 2015 at 7:06 AM

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Serves 4

Easy

Total time: 20 mins

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Swap noodles for fresh courgetti in our vibrant, low-calorie version of this Thai classic. This 20-minute stir-fry packs in prawns, mooli, beansprouts and plenty of courgette to help you on your way to your five a day

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Ingredients

Nutrition

sesame oil
1 red chilli

diced
grated to make 1 tbsp ginger
1 clove garlic

crushed
2 spring onions

sliced
1 egg

beaten with some seasoning
1 mooli

shredded or spiralised
2 courgette

shredded or spiralised
50g beansprouts
200g cooked and peeled prawns
1 lime

juiced
1 tbsp fish sauce
½ bunch coriander

chopped
2 tbsp roasted peanuts

chopped

Nutrition: per serving

kcal139

low
fat6.8g

low
saturates1.3g
carbs4.7g
fibre1.6g
protein13.9g
salt1.8g

Method

step 1

Heat 1 tsp sesame oil in a wok until very hot. Stir fry the chilli, ginger and garlic until fragrant. Add the spring onions for a few minutes before scraping everything to one side and adding the egg. Quickly stir-fry, and toss everything around in the wok to get scrambled egg mixed with the spring onions and chilli. Toss in the mooli and courgette noodles, and stir-fry for 4 minutes, then add the beansprouts and the prawns. Cook for another 2 minutes until the prawns have warmed though and the water from the veg has evaporated. Add the lime juice and fish sauce. Scatter with the coriander and chopped peanuts to serve.

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