My take on a traditional shrimp Pad Thai. It's sweet, salty and tangy at the same time - it's basically a healthier, lower-carb version of what you would get in a restaurant and the flavor is practically the same.
Prep Time 15 mins
Cooking Time 15 mins
FOR THE DISH:
FOR THE SAUCE:
Make the sauce:
- In a bowl, mix all the sauce ingredients well and set aside.
Make the Pad Thai:
- Spiralize zucchini into zucchini noodles and chop the bell peppers into long vertical strips.
- In a pan, lightly stir fry the zucchini and bell peppers on medium heat until just cooked through. Set aside.
- In a separate pot, boil rice noodles as per instructions on the package.
- Cook prawns until well done in pan, set aside.
- Fry 2 beaten eggs in a large pan then remove pan from heat.
- Drain your boiled rice noodles and add it into the large pan.
- Into the same large pan, add in your cooked prawns.
- Into the same large pan, pour in the pre-mixed sauce and cooked vegetables. Finish with a drizzle of sesame oil, mix it all together and plate into 2 portions.
- Cut your lime into quarters, squeeze a wedge of lime over each portion (or to taste).
- Garnish with coriander, crushed peanuts, a lime wedge and some thinly sliced spring onion.
- Do try and keep your rice noodles in liquid or time cooking the rice noodles well. There is a chance they may clump and stick together if they are left out for too long.
- If you don't have stevia you can use 1 tsp sugar or sweetener of your choice.
- If you do not require gluten free, coconut aminos can be substituted with low-sodium soy sauce - just add an extra drop of stevia / 1 tsp sugar if so.
- This recipe makes 2 portions - if you are cooking for one, simply store the other portion in an air-tight container in the fridge for up to 2 days, and reheat before serving. I recommend storing it without the garnishes, and adding fresh garnish ingredients when you plan to eat it.