COCONUT PAD THAI NOODLES

Pad Thai is one of the most well-known Thai street-food dishes. The sweetness of coconut milk, tang of tamarind and lime, and the salty, umami fish sauce combine to make a really flavourful noodle dish. We’ve kept ours veggie, using edamame beans for some extra protein. 308 Kcal /35gCarbs

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the edamame beans and rice noodles according to the packet instructions.

Step 2

Combine the tamarind paste, coconut milk alternative, lime juice, fish sauce, soy sauce and sweetener in a small bowl.

Step 3

Spray a wok or large frying pan with some low-calorie cooking spray and place over a medium-high heat. Add the spring onions, pepper and carrot and stir-fry for 2 minutes, then add the garlic, chilli, pak choi and cooked edamame beans and cook for a further minute. Pour in the sauce and cook for 2 minutes, then add the drained noodles and toss to mix well.

Step 4

Push the veg mixture to the side of the wok or pan and add the beaten egg to the clear space in the pan. Stir the egg for 30 seconds, then mix in with the noodles.

Step 5

Divide the Pad Thai between two plates then top with the chopped coriander leaves and peanuts. Garnish with lime wedges and serve.

Step 6

SWAP THIS:If you can’t find vegetarian fish sauce, replace it with 1 tablespoon of light soy sauce. Swap the rice noodles for egg noodles (adjusting the calories as necessary), and you can swap the coconut dairy-free milk alternative for coconut milk, but bear in mind it will increase the kcal.