Clean Green Pad Thai in Five

Last weekend we stayed with Nanna, my Mum-in-law.  She lives up north, near a beautiful beach (yes, Up North can be beautiful and yes they have beaches, with rolling sand dunes and everything! I can say all of this because, I too am from this part of the world. It’s really very pretty, take a look).

It’s not all grim Up North.

After a lovely morning collecting (fighting over) seashells, we had Sunday lunch in a cosy pub. We all plumped for roast beef, even our 7 year old daughter, she loves roast beef 😍), apart from our 17 year old niece who wouldn’t dream of eating a slab of red meat and always likes to be a bit more exotic. She went for the Pad Thai.

“What’s that?” asked Nanna

“Pad Thai”

“What?”

“PAD THAI”

“Pat’s Eye???? That’s an unusual name”

Uproarious laughter. It took some time before any of us could recover enough to explain it was P-A-D  T-H-A-I.

Pad Thai, or Pat’s Eye as it will now forever be known to me, is one of my all time faves, but, although gluten free, it can be a bit of a greasy carb fest, so here is a healthier, greener version. It’s also super quick and easy to make.

INGREDIENTS (serves 2)

1 pack prawns or 2 chicken breasts, sliced into thin strips

1 clove garlic, finely chopped

1 tbsp honey

1 tbsp fish sauce

1 tbsp dark soy sauce

1 lime

coconut oil

1/2 small pack coriander, roughly chopped

1/2 red chilli, chopped (or 1/2 tsp dried chilli flakes)

VEG – any combination of the below.  My favourite is a bag of beansprouts, 1/2 small head red cabbage, 1/2 head broccoli, 1 red pepper and 2 carrots (julienne or spiralized)

You could also use: courgetti noodles, sliced mushrooms, pak choi, green cabbage, leeks, or just a big bag of mixed stir fry if you want something really quick and easy

4 spring onions, finely sliced

chopped roasted peanuts or a spoonful of sugar free chunky peanut butter or almond butter

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METHOD

1. Heat a tablespoon of coconut oil in a large heavy based pan or wok.  Chop your all of your ingredients so they ready to throw into the pan.  Chop brocolli into small florets which will cook quickly.

2. If using chicken, fry this first for 2-3 mins. If using prawns, skip to next step.

3. Add garlic, 2/3 of spring onions and prawns, if using. Fry for 1 minute.  Add broccoli and red cabbage and any chunkier veg that will take longer to cook.  Squeeze in half of the lime and add fish sauce. Cook for 2-3 minutes or until brocolli is al dente.

4. Add your quicker-cooking veg, soy sauce and honey and stir fry for a further minute or two.

5. Serve with remainder of spring onions, chilli and coriander scattered on top and a teaspoonful of nut butter or chopped peanuts. Serve with a wedge of lime.

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