Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
50
High
Nutrition per serving
Calories539.7 kcal (27%)
Total Fat10.1 g (14%)
Carbs98.8 g (38%)
Sugars19.5 g (22%)
Protein19 g (38%)
Sodium1809.4 mg (90%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Fill wok half way with water. Bring to boil. Cook rice noodles until tender, 3-4 minutes. Strain noodles, put in bowl and cover with cold water.
Step 2
While noodles are cooking, prep veg. 1/ cut pepper into strips and courgettes into bite sized chunks. 2/ Peel carrot into ribbons. 3/ Finely chop green onion, garlic and red chili (remove seeds for less heat). Zest lime. 4/ Chop coriander and basil, reserve on side.
Step 3
After noodles are done, dry wok. Add coconut oil and set to medium high heat. Add courgette and bell pepper, cool for 3-4 minutes until marked and tender.
Step 4
Mix mirin, tamarind paste, sugar, lime juice, soy sauce and Sriracha. This is the pad Thai sauce.
Step 5
Add prawns to wok, cook for 3-4 minutes until cooked through.
Step 6
Add green onion, garlic, lime zest and green onion. Cook 30 seconds until fragrant.
Step 7
Add pad Thai sauce and strained rice noodles, mix well. Plate with peanuts, coriander and basil for garnish.
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