This is the closest you can get to the flavours of a Pad Thai on the Paleo diet but it’s a pretty good approximation – true comfort food at it’s best!
129 CALORIES | 5G FAT | 1G SATURATES | 6G CARBS | 4G SUGAR | 0.8G SALT | 14G PROTEIN | 3G FIBRE
SERVES 4
olive oil spray, for cooking
3 courgettes, sliced into matchsticks
a large handful of coriander leaves, finely chopped
2 spring onions, finely chopped
100g beansprouts
12 tiger prawns, peeled and deveined
25g cashews, to garnish
for the marinade
1 teaspoon fish sauce
juice of ½ lemon
1 teaspoon chilli powder
1 teaspoon maple syrup
1. First make the marinade: In a large bowl, mix together the fish sauce, lemon juice, chilli powder and maple syrup and set aside.
2. Heat a large non-stick wok over a high heat, spray with olive oil and sauté the courgettes for 2 minutes.
3. Remove the courgettes from the pan and add to the marinade. Stir to mix, then add the coriander, spring onions and bean sprouts.
4. Meanwhile, spray the wok again with a little oil and sauté the prawns for 2 minutes on each side until cooked through.
5. Divide the vegetables between four serving plates and scatter the prawns on top. Garnish with the cashews and serve.
TIP
Fish sauce is made from fermenting tiny fish, such as anchovies, in brine and then preserving the liquid so it should contain only two Paleo-friendly ingredients – fish and salt. However, check the labels and avoid any products with unnecessary extras such as hydrolysed wheat protein and fructose! Red Boat Fish Sauce is a good brand to look for.
