This week we have a healthy (yes really) twist on Pad Thai from Natalie Brady, our go-to Holistic Nutritionist. I’m loving making this recipe; it’s really quick to prepare and tastes great. There’s the option of adding extra protein of your choice and chopped nuts too.

“This Pad Thai is a delicious healthy alternative to your usual Pad Thai which is generally loaded with sugar, carbohydrates and processed sauce. If you’re strapped for time during the week this is a really awesome dish to whip up, which will fuel your body with nourishing ingredients.

It’s predominately plant-based and gluten-free. Plus it can be ready in 15 minutes, so it doesn’t get much easier than that. It’s a simple recipe which contains whole foods and is a fantastic way to bulk up the vegetable content of your diet.

I used julienned carrots, zucchini and rice noodles as the base but feel free to use whatever noodles you prefer. You can also add some extra protein like chopped nuts, tofu, prawns, chicken etc. right on top!”

Ingredients:

3 eggs

½ brown onion, peeled and chopped

2 zucchinis

2 carrots

2 spring onion stalks, chopped

Handful of coriander

Rice noodles

1 tablespoon coconut oil

Optional extras: chopped nuts and extra protein such as tofu, prawns, chicken

Sauce:

1/3 cup water

5 tablespoons tahini (or nut butter)

1 tablespoon tamari soy sauce

1 tablespoon coconut sugar or maple syrup

1 garlic clove, peeled and chopped

1 teaspoon chilli flakes

½ lime, squeezed

Method:

1.    Make the dressing, simply add all sauce ingredients into a food processor or blender (or whisk together) until smooth.

2.    Use a vegetable peeler to peel the courgettes and carrots into strips.

3.    Cook the noodles according to the packet instructions. Use 2 of the rice noodle balls. Once cooked, drain and set aside.

4.    Heat a large fry pan with coconut oil, add onions and sauté for a few minutes.

5.    Add eggs and mix around to break them up, cook for 1-2 minutes.

6.    Add in carrots and zucchini, lightly cook for 3-5 minutes until soft (not well cooked), then turn off heat.

7.    Add in rice noodles, chopped spring onion, pour sauce dressing over top and mix everything together.

8.    Pour into two bowls, top with freshly chopped coriander and enjoy!

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