Operation Transformation's quick and easy pad thai.
Ingredients
- 160g prawns, uncooked
- 1 courgette, sliced
- 4 scallions, chopped
- 50g bean sprouts
- 25g cashews
- 100g wholewheat noodles
- 1 handful coriander leaves
Food Staples:
- 1 teaspoon thai fish sauce
- ½ lemon, juiced
- 1 tablespoon chilli powder
- 1 teaspoon honey
- 1 tablespoon rapeseed oil
Method
- Add the whole wheat noodles to a pan of boiling water and simmer for approximately 5 minutes until soft
- Make the marinade in a large bowl by mixing together the fish sauce, lemon juice, chilli powder and honey. Set aside
- Heat a large non-stick wok or pan over a high heat. Add the rapeseed oil and the sliced courgette and sauté for 2 minutes
- Add the coriander, spring onion, and bean sprouts and stir.
- Add the prawns to the wok and sauté for 2 mins on each side or until cooked through
- Reduce the heat and add the marinade and cooked noodles to the wok or pan and heat through for several minutes
- Put the pad thai on serving plates
- Garnish with cashew nuts and serve
