Frying pan full of healthy Pad Thai with prawns

Healthier pad Thai

  • serves 4
  • Easy

Swap noodles for fresh courgetti in our vibrant, low-calorie version of this Thai classic. This 20-minute stir-fry packs in prawns, mooli, beansprouts and plenty of courgette to help you on your way to your five a day

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Ingredients

  • sesame oil
  • red chilli 1, diced
  • ginger grated to make 1 tbsp
  • garlic 1 clove, crushed
  • spring onions 2, sliced
  • egg 1, beaten with some seasoning
  • mooli 1, shredded or spiralised 
  • courgette 2, shredded or spiralised  
  • beansprouts 50g
  • cooked and peeled prawns 200g
  • lime 1, juiced
  • fish sauce 1 tbsp
  • coriander ½ bunch, chopped 
  • roasted peanuts 2 tbsp, chopped

Method

  • Step 1

    Heat 1 tsp sesame oil in a wok until very hot. Stir fry the chilli, ginger and garlic until fragrant. Add the spring onions for a few minutes before scraping everything to one side and adding the egg. Quickly stir-fry, and toss everything around in the wok to get scrambled egg mixed with the spring onions and chilli. Toss in the mooli and courgette noodles, and stir-fry for 4 minutes, then add the beansprouts and the prawns. Cook for another 2 minutes until the prawns have warmed though and the water from the veg has evaporated. Add the lime juice and fish sauce. Scatter with the coriander and chopped peanuts to serve.

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Nutritional Information

  • Kcals 139
  • Fat 6.8g
  • Saturates 1.3g
  • Carbs 4.7g
  • Fibre 1.6g
  • Protein 13.9g
  • Salt 1.8g
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