Healthier Pad Thai with Prawns and Bok Choy

This Week

2 Dec - 8 Dec

Healthier Pad Thai with Prawns and Bok Choy

Pad Thai but made assortment friendly with extra veggies and a homemade pad thai sauce without the vegetable oils, additives and excess sugar. We think you’ll love this one!

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Meal Prep Guide

Prepare the sauce.

Ingredients:

2 Tbsp coconut sugar
2 Tbsp fish sauce
4 Tbsp tamari
2 Tbsp peanut butter
2 Tbsp rice wine vinegar
¼ cup water

Method:

Combine all the ingredients in a jar and shake well to combine. Store in the fridge.

Tips

‍Tips

You want to make sure you don’t over cook the noodles. You want them to ‘al dente’ – simliar to pasta. This is because they get stir-fried in the sauce at the end which will cook them further..
We like to use coconut oil in this dish as it has a very high smoke point which is perfect for stir-frying. If you’re not a fan of the coconut flavour look for a deodorised coconut oil.

Shortcuts

Protein

For a vegetarian option swap out the prawns for firm tofu.
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You can swap out the prawns for 400-500g of thinly sliced chicken breast or thighs.

Ingredients

200g pad thai noodles
2-3 Tbsp coconut oil
450g prawns
3 garlic cloves (finely sliced)
1 small red onion (finely diced)
1 chilli (finely sliced)
2 eggs
2 Tbsp coconut or brown sugar
2 Tbsp fish sauce
4 Tbsp tamari
2 Tbsp peanut butter
2 Tbsp rice wine vinegar
¼ cup water
200g mung beans, 1 pack
3 heads of bok choy, 1 packet (finely sliced)
1 lemon (juice)
2 spring onions (sliced)
½ cup dry-roasted peanuts
½ cup coriander (roughly chopped)

Method

Cook the noodles as per packet instructions. Once cooked, rinse under cold water and set aside.
Heat 1 Tbsp of coconut oil in a wok or large pan.
Once hot add the prawns and cook for 1-2 minutes until pink and cooked through.
Remove the prawns from the wok and set them aside.
Turn down the heat to medium and add a little more coconut oil. Add the onion and garlic and half the chilli and cook for a few minutes until the onions have softened.
While the onions are cooking, mix together the coconut sugar, fish sauce, tamari, rice wine vinegar, peanut butter and water together in a small bowl. Add this to the onion, garlic mixture and turn up the heat to high and let the sauce reduce for a few minutes.
Add the noodles and bok choy to the wok and stir-fry for a few minutes, don’t move this around too much as you want the noodles to caramelise in places.
Whisk together two eggs. Push the noodles to one side of the wok and add the egg to the other side, allow to cook slightly before stir-frying everything together.
Add the prawns back in with the mung beans, spring onion, peanuts and the juice of one lemon.
Garnish with some extra coriander and fresh chilli.