Recipe: Healthy pad Thai
How to Make:
- Place rice noodles in a large heatproof bowl. Cover with boiling water. Set aside for 3 minutes or until softened. Drain.
- Combine tamarind, tamari, lemon juice and sugar in a small bowl. Stir until sugar dissolves. Set aside.
- 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.
- 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.
- Serve topped with bean sprouts, peanuts and lime wedges.
Time for preparing:
17 min.
Servings:
4
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
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