Simple and healthy pad thai

CHEATS SIMPLE AND HEALTHY PAD THAI 👇🏼 I am obsessed with pad thai, its a dish I could eat every night. This is my VERY inauthentic version, but I wanted to create something that tasted like the take away classic but with ingredients I can get from my local supermarket and won’t cost a fortune. You will need to serve 2 (pad thai doesn’t store well once cooked so best eaten fresh!) 👉🏼 under 500kcal per serving (not inc peanut garnish) For the sauce 1 tbsp oyster sauce 2 tbsp fish sauce 1 tbsp soy sauce 2 tsp sriracha Juice 1/2 a lime 1 small tbsp tamarind paste 1 tbsp brown sugar or equivalent sweetener (I use erythritol) 1 tsp peanut butter 1 tbsp water 120g rice noodles 1 red pepper, cut into thin slices 150g tender stem, cut in 1/2 1 garlic clove 2 spring onions 1 carrot, julienned (I use a julienne peeler) 1 large egg 2 tsp toasted sesame oil Protein of choice, I used 160g of prawns To serve: 1 lime and roasted peanuts 1. Place noodles in a large bowl, and pour over hot water. Soak for 4-5 minutes, then drain in a colander and quickly rinse under cold water really well to remove starch. Mix in 1 tsp sesame oil. They should be nice and al dente and not sticky. 2. Prep your vegetables, and sauce and whisk your egg. 3. Heat a wok or large frying pan with sesame oil. If using chicken/beef brown off first then remove. Add in your garlic and veg then toss for 2-3 minutes. Add in your protein. 4. Toss for a minute, then make space for the egg, allow to set slightly then add in the noodles. Pour over the sauce and toss, using a wooden spoon to get the egg off the bottom of the pan and into the mix. 5. Serve immediately with lots of lime, some extra spring onions and roasted peanuts.

Good

% Daily Values based on a 2,000 calorie diet