Pad Thai
This is the closest you can get to the flavours of a Pad Thai on the Paleo diet but it’s a pretty good approximation – true comfort food at it’s best!
Serves 4
Olive oil spray, for cooking
3 courgettes, sliced into matchsticks
A large handful of coriander leaves
2 spring onions
100g bean sprouts
12 tiger prawns, peeled and deveined
25g cashews to garnish
For the marinade
1 teaspoon fish sauce
Juice of ?2 lemon
1 teaspoon chilli powder
1 teaspoon maple syrup
Tip
Instructions
1. First make the marinade: In a large bowl, mix together the fish sauce, lemon juice, chili powder and maple syrup and set aside.
2. Heat a large non-stick wok over a high heat, spray with olive oil and saut© the courgettes for 2 minutes.
3. Remove the courgettes from the pan and add to the bowl. Stir to mix, then add the coriander, spring onions and beansprouts.
4. Meanwhile, saut© the prawns in the wok for 2 minutes on each side until cooked through.
5. Heap the vegetables on a serving plate and scatter the prawns on top. Garnish with the cashews and serve.