Healthy Pad Thai

Toss carrot noodles through this healthy pad Thai for a gluten free, low calorie weeknight meal.

The ingredient of Healthy Pad Thai

• 100g thin rice stick noodles
• 1 tsp tamarind paste
• 1 tbsp gluten free tamari
• 1 tbsp fresh lemon juice
• 1 tsp brown sugar
• 250g firm tofu cut into 1 5cm pieces
• 200g peeled green prawns tails intact
• 1 white onion halved thinly sliced
• 3 garlic cloves crushed
• 1 red capsicum deseeded thinly sliced
• 1 bunch broccolini cut into 3cm lengths
• 400g carrots peeled cut into noodles using a spiraliser
• 55g 1 cup bean sprouts
• 2 tbsp chopped roasted unsalted peanuts to serve
• lime wedges to serve

The Instruction of healthy pad thai

• place rice noodles in a large heatproof bowl cover with boiling water set aside for 3 minutes or until softened drain
• combine tamarind tamari lemon juice and sugar in a small bowl stir until sugar dissolves set aside
• heat a large wok over high heat lightly spray with oil stir fry the tofu for 1 2 minutes until golden transfer to a plate lightly spray wok with oil add prawns and stir fry for 4 minutes or until they change colour and are just cooked through place on top of tofu
• lightly spray wok with oil add onion and stir fry for 2 minutes add garlic and stir fry for 30 seconds or until aromatic add capsicum and broccolini and stir fry for 2 minutes or until tendercrisp add carrot and stir fry for 1 minute add tofu prawns and sauce mixture stir fry for 1 2 minutes or until warmed through
• serve topped with bean sprouts peanuts and lime wedges

Nutritions of Healthy Pad Thai

fatContent: 323 128 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 30 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 25 grams protein
sodiumContent: n a

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