Jill is responsible for the Pad Thai you may notice popping up a lot on my blog, she also introduced me to chicken Jambalaya and I can't wait to go back to Belfast in November so she can make me some more yummy meals we can have a magical wonderful time together.
Pad Thai is really easy to make, very filling, low calories and full of goodness!
It's so good I didn't want to hang around to adjust the white balance on my camera so please excuse the pale photo!
Serves 1:
- 100g King Prawns
- 80g Noodles
- 20g/2 Spring Onions
- 50g Carrots Sliced Julienne style
- 15g Cashew or Monkey Nuts
- 1 Egg
- 1 Tbsp Fish Sauce
- 1 Tbsp Fresh Lime Juice
- 1 Tsp Dark Brown Muscovado Sugar
- ½ Tsp Cayenne Pepper
- 1 Tsp Groundnut Oil
Make sauce from lime juice, sugar, cayenne and fish sauce. Mix well and set aside.
Chop veg
Prepare noodles by soaking in boiling water while preparing the veg
I should probably tell you to peel prawns and stuff, but I just soak mine in some cold water to defrost! :D
Heat oil and stirfry carrots and spring onions until carrots are soft. Then add prawns (I use ready to eat or cooked and frozen so you may want to put raw ones in a bit sooner)
Add in noodles and stirfry until heated through.
Add the egg and scramble it in.
Add the egg and scramble it in.
Add sauce and peanuts and stirfry for a further 2 minutes or until whole mixture is cooked through.
Nutrition Data Per Serving
| |
|---|---|
Calories (kcal)
|
425.3
|
Carbohydrate (g)
|
39.4
|
Protein (g)
|
32.3
|
Fat (g)
|
15.8
|
Fibre (g)
|
3.9
|
Alcohol (g)
|
0.0
|
Fruit and Veg
|
1.1
|
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