That Sugar Movement

Recipes

Prawn Pad Thai

  • Prawn Pad Thai - Serves Serves: 3
  • Prawn Pad Thai - Prep Time Prep Time: 20
  • Prawn Pad Thai - Cook Time Cook Time: 10


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.

 


Ingredients

  • 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

Method

  • 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.

Get inspired

Breakfast

Many breakfast foods are hot spots for added sugar, not in ours though!
Read More That Sugar Movement - Breakfast

Kids

Kids in the kitchen! Get them connecting with whole and natural foods, not processed and packaged.
Read More That Sugar Movement - Kids

Snacks

Sure these may take a bit more effort to prepare than opening a packet of biscuits but it's worth it!
Read More That Sugar Movement - Snacks

Lunch

A lunch of leftovers or a fresh feast to keep you going throughout the afternoon?
Read More That Sugar Movement - Lunch

Vegetarian

In general, we aren't eating enough plant-based food so here is a good place to start.
Read More That Sugar Movement - Vegetarian

Dinner

Dinner doesn't have to be difficult or time-consuming, just tasty. Let us help you!
Read More That Sugar Movement - Dinner
Loading...

Content Unavailable

We're sorry this content is only available to users in Australia and New Zealand.

Back to home
That Sugar Movement