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asian-stylehealthynoodlesprawnsquickweeknight

Better-than-takeout healthy pad thai

A quick, very inauthentic pad thai made with supermarket ingredients, with prawns, crunchy veg and a tangy tamarind and peanut sauce.

Serves
2
2 servings

Ingredients

  • 120g dried rice noodles
  • 2 tsp toasted sesame oil
  • 160g prawns, or protein of choice
  • 1 garlic clove, minced
  • 2 spring onions, sliced, plus extra to garnish
  • 1 red pepper, deseeded and thinly sliced
  • 150g Tenderstem broccoli, spears cut in half
  • 1 carrot, julienned
  • 1 large free-range egg

For the sauce

  • 1 tbsp fish sauce
  • 2 tbsp light soy sauce
  • 1 tbsp sriracha
  • Juice of ½ lime
  • 1 small tbsp tamarind paste
  • 1 tbsp light brown sugar
  • 1 heaped tsp chunky peanut butter
  • 1 tbsp water

To serve

  • 1 lime, cut into wedges
  • Chopped spring onions
  • Handful of basil leaves
  • Crushed roasted peanuts (optional)

Method

  1. Mix the sauce ingredients together in a bowl.
  2. Cover the noodles with boiling water and soak for 5 mins. Drain, rinse gently under cold water, then toss with 1 tsp of the sesame oil so they don't stick. They should be al dente.
  3. Heat the remaining sesame oil in a wok over a high heat. Brown the prawns (or other protein) and lift out. Add the garlic and veg and stir-fry for 2-3 mins.
  4. Push the veg aside, crack in the egg, let it set slightly, then scramble. Return the protein, add the noodles and sauce, and toss gently so the noodles don't overcook, scraping any egg off the bottom.
  5. Serve straight away with lime wedges, spring onions, basil and peanuts.

Notes

  • Under 360kcal and 23g protein per serving (per the book).

From Emily English, Book: Live to Eat (p. 170)