I love Pad Thai, but the traditional dish contains very few vegetables, lots of noodles, and tons of refined sugar. So I decided to make a Pad Thai-inspired healthy version with a creamy peanut dressing. This is free from grains, gluten, sugars and sweeteners, and dairy. This dish looks beautiful because it’s so colourful, and it’s packed full of veggies.
Serves approx. 4
For the Pad Thai:
1 tbsp coconut oil
Knob of fresh ginger, chopped
1 onion, chopped
2 garlic cloves, chopped
1 fresh red chillies, chopped
2 red Romano peppers
2 large handfuls bean sprouts
50g cooked and shelled edamame beans
220g cooked & peeled jumbo king prawns
Peanuts, to serve
Black pepper, to taste
Fresh coriander and lime wedges, to serve
For the dressing:
2 tbsp crunchy peanut butter (I like to use Meridian)
Juice of 1/2 lemon
1/2 tsp ground turmeric
1/2 tsp curry powder
1/2 tsp ground ginger
1 tbsp Tamari soy sauce
Note: Ideally a spiraliser is needed for this recipe, but alternatively a julienne peeler or very thinly cut slices of carrot and courgette can be used.
1.) First, spiralise (or thinly slice/peel) the carrots and courgettes to form noodles. Then thinly slice the red pepper into strips.
2.) Then melt the coconut oil in a large frying pan, and sauté the onions, garlic, fresh ginger and red chilli for about 8 minutes until softened.
3.) Add the spiralised courgetti and carrots, the red pepper, the bean sprouts, the edamame beans and the prawns. Cook for about five minutes until the prawns are heated through and the vegetables are soft but not mushy.
4.) Meanwhile, make the dressing. Mix all the ingredients together except for the water. Add the water bit by bit, stirring to create a creamy texture, adding more water depending on how runny you want it.
Finally, season and serve with the fresh coriander, lime,
peanuts and the dressing.
Note: if you have leftover dressing, and want to use it again the next day, the sauce will have thickened, so simply add a splash of hot water and stir to make it more runny.