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Recipe - Healthy Pad Thai

Don’t reach for the takeaway menu this weekend! Try this healthy & easy alternative instead

INGREDIENTS

100g thin rice stick noodles

1 teaspoon tamarind paste

1 tablespoon gluten-free tamari

1 tablespoon fresh lemon juice

1 teaspoon brown sugar

250g firm tofu, cut into 1.5cm pieces

200g peeled green prawns, tails intact

1 white onion, halved, thinly sliced

3 garlic cloves, crushed

1 red capsicum, deseeded, thinly sliced

1 bunch broccolini, cut into 3cm lengths

400g carrots, peeled, cut into noodles using a spiraliser

55g (1 cup) bean sprouts

2 tablespoons chopped roasted unsalted peanuts, to serve

Lime wedges, to serve


METHOD

Step 1

Place rice noodles in a large heatproof bowl. Cover with boiling water. Set aside for 3 minutes or until softened. Drain.


Step 2

Combine tamarind, tamari, lemon juice and sugar in a small bowl. Stir until sugar dissolves. Set aside.


Step 3

Heat a large wok over high heat. Lightly spray with oil. Stir-fry the tofu for 1-2 minutes, until golden. Transfer to a plate. Lightly spray wok with oil. Add prawns and stir-fry for 4 minutes or until they change colour and are just cooked through. Place on top of tofu.


Step 4

Lightly spray wok with oil. Add onion and stir-fry for 2 minutes. Add garlic and stir-fry for 30 seconds or until aromatic. Add capsicum and broccolini and stir-fry for 2 minutes or until tendercrisp. Add carrot and stir-fry for 1 minute. Add tofu, prawns and sauce mixture. Stir-fry for 1-2 minutes or until warmed through.


Step 5

Serve topped with bean sprouts, peanuts and lime wedges.

NUTRITION INFORMATION

1352 kj 9g FAT TOTAL 1g SATURATED FAT 10g FIBRE 25g PROTEIN 30g CARBS

Per Serve (Makes roughly 4 serves)


Recipe from Taste.com