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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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We’ve given classic pad Thai a Healthy Food Guide makeover, with extra veg for more fibre, salt-reduced soy sauce and juicy prawns, all finished with crunchy bean sprouts, coriander and peanuts. It’s a delicious way to get more goodness into a family-friendly favourite – and it takes just 25 minutes.
1 Cook noodles following packet directions. Drain, refresh in cold water, drain again and set aside. In a small bowl whisk together soy sauce, honey, lime juice, fish sauce and 2 tablespoons water.
2 Spray a wok or large frying pan with oil. Add garlic and chilli and stir-fry over a high heat for 20 seconds. Add prawns, the vegetables and a splash of water. Stir-fry for 2 minutes. Remove from pan and lower heat to medium.
3 Spray pan with a little more oil. Add eggs and heat gently for 30 seconds. ‘Scramble’ eggs with a spoon for 30 more seconds. Add noodles and prawn mixture. Stir until combined.
4 Add fish sauce mixture to pan and cook for 1 more minute until heated through. Top with bean sprouts, coriander and peanuts to serve.
Calories 590 cal
Kilojoules 2470 kJ
Total fat 14 g
Saturated fat 3 g
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