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Recipes

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
A handwritten note about the red boat fish.
A pan of food with shrimp and vegetables.

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.

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