In a bid to sustain a low sugar lifestyle it can be tricky navigating South East Asian cuisine, where sugar often contributes to the balance of flavour. But all it takes is a little adaptation to achieve equally delicious results. I have to say that while I love a traditional pad Thai, it does leave me feeling quite heavy, and not really like I’ve had a nutritious meal. So in this twist on the classic, I’ve added some spiralised zucchini (zoodles) with the rice noodles and finished it off with a light, zingy sauce. Even the sceptics in my household were won over! You could just as easily substitute the prawns for tofu or chicken and spiralised cucumber in place of the noodles. Once you prepare the vegetables and the dressing, it takes less than 10 minutes to cook.
- 2 - medium zucchini, spiralised
- 1 - carrot, grated
- 1 - red capsicum, thinly sliced
- 200g - rice noodles, cooked as per packet instructions
- 1tbsp - smooth peanut butter
- 2tbsp - tamari (or salt-reduced soy sauce)
- 2tbsp - sesame oil
- juice of a lime
- 2 - garlic cloves, minced
- 4 cm - piece of fresh ginger, minced
- 12 - green prawns, butterflied
- handful crushed peanuts
- handful fresh coriander leaves
- handful mixed bean sprouts
- First, prepare your vegetables and set them aside in a bowl. Note: If you don’t have a spiraliser, don’t fret. Use a peeler or mandolin to slice super thin ribbons, or you can also julienne the vegetables. The idea is to have fine pieces of zucchini that only need a flash in the pan to cook.
- To make the dressing, whisk together the tamari, sesame oil, lime juice, garlic and ginger.
- Heat a little olive or coconut oil in a non-stick pan over medium-high heat.
- When hot, stirfry the prawns for 4-5 minutes until opaque.
- Tip in the vegetables and noodles, cook for 3 minutes, tossing regularly.
- Add the dressing, stir to coat then slide the contents of the pan onto a serving platter.
- Garnish with crushed peanuts, coriander leaves, and mixed bean sprouts.