This Pad Thai recipe isn't low in fat, but it is low in saturated fat, meaning the fat is from healthy sources.
We've made this dish with prawns, which can be replaced with chicken or even tofu to make it a vegetarian dish.
- 150g Rice Noodles
- 200g King Prawns
- 2 cloves garlic crushed
- 2 spring onions chopped
- 2 tbsp peanut oil
- 2 tbsp Chopped Chives
- 3 tbsp brown sugar
- 3 tbsp unsalted peanuts chopped
- 2 tbsp fish sauce
- Juice 1 lemon
- 1 egg beaten
- 1 cup bean sprouts washed
- Prepare rice noodles as per pack instructions and set aside.
- Fry garlic and onions gently in oil until softened.
- Add prawns, chives, sugar, peanuts, fish sauce and cook for a couple of minutes until prawns are cooked. Add lemon juice.
- Whilst stirring add egg slowly incorporating into mixture.
- Then add the noodles and sprouts.
- Serve immediately.
Servings: 4 Serving size:171g
|Average Serve||Average 100g|
|Energy||900 kJ||526 kJ|
|215 Cal||126 Cal|
|Protein||17.8 g||10.4 g|
|Fat, total||8.6 g||5.1 g|
|- Saturated||1.4 g||0.8 g|
|Carbohydrate||15.1 g||8.8 g|
|- Sugars||5.7 g||3.4 g|
|Sodium||619 mg||362 mg|
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