PRAWN & ZUCCHINI ‘NOODLE’ PAD THAI

SERVES 4 PREP + COOK 30 MINS

✦ 30g coarsely chopped seeded dates ✦ ²⁄ 3 cup roasted cashews, 1 tbsp reserved ✦ ²⁄ 3 cup water ✦ 2 tbsp lime juice ✦ 1 tsp cayenne pepper ✦ 1 tbsp coarsely chopped fresh ginger ✦ 2 cloves garlic, crushed ✦ ½ bunch coriander, roots and stems washed and chopped finely, leaves picked ✦ 1 large zucchini ✦ 150g mung bean vermicelli ✦ 1 tbsp extra-virgin olive oil ✦ 800g uncooked king prawns, peeled, deveined, with tails intact ✦ 2 carrots, cut into matchsticks ✦ 2 limes, cut into cheeks

1 Process dates, cashews, water, lime juice, cayenne, ginger, garlic and coriander roots and stems in a small food processor until mixture forms a smooth paste.

2 Using a vegetable spiraliser, cut zucchini into spirals (see above). Blanch zucchini “noodles” in a saucepan of boiling water. Drain, then rinse under cold water.

3 Cook vermicelli according to packet directions until tender. Drain.

4 Heat oil in a large wok or heavy-based frying pan over high heat. Add prawns and carrot. Stir-fry 2 mins until prawns are just cooked through. Add cashew paste. Stir to combine and warm through.

5 Add vermicelli, zucchini and half the coriander leaves to wok. Stir-fry 1 min until heated through. Season to taste with pepper.

6 Top pad Thai with the remaining coriander leaves and reserved cashews. Serve with lime cheeks.