Lite pad thai

CALS 430 | SAT FAT 3.4g | SU­GAR 8.8g | SERVES 2

Women's Health (UK) - - EAT SMART -


100g soba noo­dles • 2 tsp se­same

oil • ½ red onion, sliced • 1 gar­lic clove, chopped • 1 car­rot, juli­enned • 1 cour­gette, juli­enned • ½ red pep­per, sliced • juice of ½ lime • hand­ful each of mint and basil, chopped • 9 king prawns, cooked • 1 egg • 100g silken tofu, cut into 1cm cubes • hand­ful of beansprouts • 25g raw peanuts, toasted and crushed • re­duced-salt soy sauce

For the sauce: 1 red chilli, chopped • juice of 1 lime • 1 tbsp fish sauce • 1 tbsp honey


1. Cook the soba noo­dles as per the packet in­struc­tions. Mean­while, com­bine the sauce in­gre­di­ents in a small dish – you’re af­ter a sweet, sour and slightly salty flavour.

2. Heat the oil in a large wok or non-stick saucepan over a medium heat, then add the onion and gar­lic. Cook for 5 mins un­til soft.

3. Add the car­rot, cour­gette and pep­per and leave on the heat for 3 mins. Add the lime juice half­way through to help steam the veg­gies.

4. Add the mint, basil and prawns, and cook for a fur­ther 3 mins.

5. Beat the egg and pour into the pan. Leave to cook for 1-2 mins, with­out stir­ring. Next, break up the egg with a fork be­fore adding the tofu, noo­dles, beansprouts and your sauce. Toss well to com­bine.

6. Di­vide be­tween two bowls and top with a sprin­kling of nuts and a splash of soy sauce.

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