Healthy Pad Thai

RatingDifficultyBeginner
Prep Time10 minsCook Time20 minsTotal Time30 mins
 50g brown rice vermicelli
 1 tsp extra-virgin coconut oil
 ¼ red onion, sliced
 ½ red chilli, sliced
 ¾ cup prawns, cooked and shelled
 ½ carrot, julienned or grated
 ½ zucchini, julienned or grated
 Salt and pepper, to taste
 1 egg, whisked
For the sauce:
 1 tbsp Mayver’s smooth peanut butter
 1/2 tbsp tamari
 ½ lime, juiced
To serve:
 1/3 cup bean sprouts (optional)
 1 tbsp peanuts, roughly chopped
 1/4 lime
1

Start by cooking the vermicelli according to packet instructions.

2

Melt the coconut oil in a frying pan over medium heat. Add the red onion and sauté for 2 minutes, to begin to soften.

3

Add the red chilli and sauté for another minute.

4

Next, add the prawns, carrot and zucchini to the pan and cook for 2 minutes.

5

Once the vermicelli noodles are cooked, stir them through the vegetables and season with salt and pepper.

6

Add the whisked eggs and cook for 2 minutes, stirring occasionally, until scrambled through.

7

In the meantime, combine the dressing and stir it through the noodles.

8

Transfer the noodles to a plate, top with bean sprouts and peanuts.

9

Serve the noodles with a lime wedge.

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Ingredients

 50g brown rice vermicelli
 1 tsp extra-virgin coconut oil
 ¼ red onion, sliced
 ½ red chilli, sliced
 ¾ cup prawns, cooked and shelled
 ½ carrot, julienned or grated
 ½ zucchini, julienned or grated
 Salt and pepper, to taste
 1 egg, whisked
For the sauce:
 1 tbsp Mayver’s smooth peanut butter
 1/2 tbsp tamari
 ½ lime, juiced
To serve:
 1/3 cup bean sprouts (optional)
 1 tbsp peanuts, roughly chopped
 1/4 lime

Directions

1

Start by cooking the vermicelli according to packet instructions.

2

Melt the coconut oil in a frying pan over medium heat. Add the red onion and sauté for 2 minutes, to begin to soften.

3

Add the red chilli and sauté for another minute.

4

Next, add the prawns, carrot and zucchini to the pan and cook for 2 minutes.

5

Once the vermicelli noodles are cooked, stir them through the vegetables and season with salt and pepper.

6

Add the whisked eggs and cook for 2 minutes, stirring occasionally, until scrambled through.

7

In the meantime, combine the dressing and stir it through the noodles.

8

Transfer the noodles to a plate, top with bean sprouts and peanuts.

9

Serve the noodles with a lime wedge.

Healthy Pad Thai
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