Healthy Prawn Pad Thai

We’ve put a healthier spin on the classic Pad Thai made with only whole food ingredients. It’s full of vegetables and made with a delicious homemade sauce that skips the MSG, vegetable oils and refined sugars.

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Prepare the pad thai sauce (store in a glass jar in the fridge)

Ingredients

  • 2 Tbsp tamarind paste
  • 1 Tbsp coconut sugar
  • 2 Tbsp tamari
  • 2 Tbsp fish sauce
  • 1 small red chilli (seeds removed) 
  • 1 Tbsp ginger (grated)
  • 2 cloves garlic (crushed) 

 

Method

  1. Add all of the ingredients to a glass jar and shake well to combine.

 

Roast ¼ cup peanuts and roughly chop (store in a glass jar in the pantry)

  • You want to make sure you don’t overcook the noodles. You want them to ‘al dente’ – similar 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.

Vegetables

  • Feel free to use any veggies you’d like. You could add in some finely chopped bok choy or even broccoli. 

 

Protein

  • Swap out the prawns for chicken or tofu.
Ingredients
  • 250g pad thai noodles
  • 1 tsp sesame oil
  • 500g raw frozen prawns (defrosted and patted dry) 
  • 1 red onion (finely sliced)
  • 1 capsicum (finely sliced)
  • 1 carrot (julienned)
  • 1 zucchini (julienned)
  • 2 Tbsp tamarind paste
  • 1 Tbsp coconut sugar
  • 2 Tbsp tamari
  • 2 Tbsp fish sauce
  • 1 small red chilli (seeds removed) 
  • 1 Tbsp ginger (grated)
  • 2 cloves garlic (crushed) 
  • 1 egg (whisked)
  • ¼ cup peanuts (roasted and roughly chopped)  
  • Coconut oil
Method
  1. Cook the rice noodles as per the packet instructions, rinse under cold water and drizzle over about a tsp of sesame oil and set aside.
  2. Heat about a tablespoon of coconut oil in a large pan over a high heat. Add the prawns and cook for a couple of minutes on either side until just pink; remove the prawns from the pan and set aside.
  3. Add a little more coconut oil to the pan then add the onion, capsicum, carrot and zucchini. Cook for about five minutes until the vegetables start to soften.
  4. Add the tamarind paste, coconut sugar, fish sauce, ginger, garlic and chilli to a small jar and shake well to combine.
  5. Add the noodles to the vegetables and then pour over the sauce. Stir fry for a few minutes to ensure all of the noodles are coated in the sauce and the sauce has reduced.
  6. Add the prawns back into the pan and stir-fry for a couple of minutes. Turn the heat down to low and push the noodles and vegetables to one side. Add another spoonful of coconut oil then add the whisked egg.
  7. Push the noodles over the egg and stir, scraping the base of the pan so the egg scrambles and mixes in with the noodles.
  8. Remove from the heat and garnish with the peanuts. 
Variations

Vegetables

  • Feel free to use any veggies you’d like. You could add in some finely chopped bok choy or even broccoli. 

 

Protein

  • Swap out the prawns for chicken or tofu.

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