Pad Thai

Healthier Pad Thai! I’ve used a combo of spiralised zucchini and carrot with Changs Pad Thai noodles and a mixture of peanut butter, oyster sauce (also available vegetarian/vegan from Ayam), tamarind paste, fish sauce and coconut sugar to create that authentic flavour I learnt in my cooking class in Thailand when I was backpacking around South East Asia as a uni student (ahh what a lifetime ago that seems like now)! It could easily be made vegan with Niulife vegan fysh sauce, Ayam vego oyster sauce and tofu!

Serves 2 generously, 3 regularly

Sauce

2 tbsp. tamarind puree

2 tbsp. coconut sugar

2 tbsp. crunchy peanut butter

2 tbsp. fish sauce

2 tbsp. oyster sauce

100g dried Thai rice noodles (I recommend Chang’s Pad Thai noodles)

1 zucchini, spiralised

1 carrot, spiralised

2 tbsp. cold pressed peanut or macadamia oil

2 cloves garlic, crushed

½ brown onion, sliced

1 chicken thigh, thinly sliced

2 free range eggs, whisked

½ cup green prawns

1 heaped cup bean sprouts, plus more to serve

1 handful chives, cut into 1 inch pieces (or 3 spring onions, sliced)

¼ cup roasted peanuts, finely chopped

Chilli flakes (optional)

1 lime, cut into wedges

1.     Fill the kettle with water and put it on to boil. Place the rice noodles into a large bowl and pour the boiling water over the noodles. Allow to soak for 5 minutes – no longer. Drain the noodles and run them under cold water. Set aside.

2.     Add all sauce ingredients to a small mixing bowl and whisk together. Set aside.

3.     Spiralise the zucchini and carrot into ‘zoodles’ and dice the remaining middles.

4.     Heat the oil in a wok, non-stick frying pan or seasoned cast iron pan over high heat. Add the garlic, onion and diced middles of the vegetables and cook for 30 seconds.

5.     Add the sliced chicken and cook for 2 minutes or until almost cooked completely.

6.     Push the chicken and vegetables to one side and add the whisked eggs for a minute before stirring them through the chicken and vegetables.

7.     Add the prawns, bean sprouts, zoodles, noodles, and sauce and toss gently for 2 minutes until well combined.

8.     Add the chopped garlic chives and quickly stir through before removing from the heat.

9.     Serve immediately, topped with more bean sprouts, chopped peanuts, chilli flakes and a slice of lime. Enjoy!