Healthy Winter Comfort Food: Pad Thai - Medshield Movement

Healthy Winter Comfort Food: Pad Thai

We’ll be posting a series of comforting, perfect-for-winter recipes that are easy to make at home – and much healthier than your takeout versions!

This recipe makes 4 servings. For a vegetarian version of the recipe, you can swop the prawns for 4000g of sliced, cooked tofu that has been gently sautéed in a little olive oil until golden brown on the edges. 

What You Need:

Ingredients 

  • 100g rice noodles
  • 20 green beans, chopped into quarters
  • 4 leaves of savoy cabbage, roughly chopped
  • 12 prawns or 400g of tofu, sliced (for vegetarian option)
  • Olive oil
  • 1 tsp chopped garlic
  • Juice of one lime
  • 1 tbsp low-sodium soy sauce
  • 2 tsp coconut-blossom nectar (or honey)
  • 4 free-range eggs (optional)
  • 2 tbsp crushed peanuts (or almonds)
  • ¼ cup bean sprouts
  • Handful of fresh coriander leaves
  • Tamari

Method:

  1. Bring a pot of water to a boil, add the rice noodles and cook until soft, for five minutes. Remove noodles and set aside in a bowl.
  2. Add the beans and cabbage to the same pot of boiling water and blanch for two minutes. Remove vegetables and add to the noodles.
  3. Blanch the prawns in the same pot until cooked through (unless using the tofu). Remove and set aside.
  4. Place a non-stick wok over medium heat. Add a little oil and fry the garlic for 30 seconds. Thereafter add the vegetables and noodles. Pour in the lime, tamari and coconut-blossom nectar or honey and stir fry until combined. Pour noodle mixture into a bowl.
  5. If using eggs, whisk and pour half into the same wok. Cook to make a small omelette, then repeat with the remaining egg. Set aside to serve with the noodles.
  6. Top the noodles with prawns, crushed peanuts, bean sprouts and coriander. Serve with a lime wedge (and the omelettes).
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