HEALTHY PAD THAI

SERVES: 4

● 100g thin rice stick noodles

● 1 tsp tamarind paste

● 1 tbsp gluten-free tamari

● 1 tbsp fresh lemon juice

● 1 tsp brown sugar

● 250g firm tofu, cut into 1.5cm pieces

200g peeled green prawns, tails intact

1 white onion, halved, thinly sliced

3 garlic cloves, crushed

1 red capsicum, deseeded, thinly sliced

1 bunch broccolini, cut into 3cm lengths

400g carrots, peeled, cut into noodles using a spiraliser 55g (1 cup) bean sprouts 2 tbsp chopped roasted unsalted peanuts, to serve

Lime wedges, to serve METHOD

Place rice noodles in a large heatproof bowl. Cover with boiling water. Set aside for 3 minutes or until softened. Drain.

1. 2.

Combine tamarind, tamari, lemon juice and sugar in a small bowl. Stir until sugar dissolves. Set aside.

3.

Heat a large wok over high heat. Lightly spray with oil. Stirfry the tofu for 1-2 minutes, until golden. Transfer to a plate. Lightly spray wok with oil. Add prawns and stir-fry for 4 minutes or until they change colour and are just cooked through. Place on top of tofu.

4.

Lightly spray wok with oil. Add onion and stir-fry for 2 minutes. Add garlic and stir-fry for 30 seconds or until aromatic. Add capsicum and broccolini and stir-fry for 2 minutes or until tender yet crisp. Add carrot and stir-fry for 1 minute. Add tofu, prawns and sauce mixture. Stir-fry for 1-2 minutes or until warmed through.

5.

Serve topped with bean sprouts, peanuts and lime wedges.

Recipe: Chrissy Freer Photo: Jeremy Simons