Friday nights just got a whole lot healthier...
Don't get us wrong, we’re not here to get all down on takeaways - every now and then we all need the essential medicinal properties that only a good gelatinous, takeaway can provide.
However, whether it's your bank card or your belly that's complaining about expensive fast food, we’ve given the Thai takeaway classic, Phad Thai something of a glow up and packing it full of fresh vegetables and flavour.
Prep the veg before you start as this only needs about 15 minutes cooking time, then repair to the couch to feel smug about your life choices and spend the 20 quid you just saved on ASOS.
Pad Thai, Healthified
"Frozen cooked prawns are the HANDIEST things ever for pasta, curries and salads" - Sophie White
- 30ml Thai fish sauce
- 1 tsp of tamarind paste
- 30ml water
- 1 tsp of brown sugar
- 1 tbsp of olive oil
- 1 chicken breast, sliced
- Pinch of chilli flakes
- Juice of ½ a lime
- 2 handfuls of frozen cooked prawns, defrosted.
- 2 cloves of garlic, thinly sliced
- 2 eggs, beaten
- 100g broccoli, chopped
- 100g mangetout, sliced lengthways
- 3 springs onions, peeled and sliced into 1" pieces
- 2-3 large carrots, spiralised ((it’s best to gauge this by eye, you want two big handfuls of carrot noodles)
- Sea salt
- Black pepper
- Wedges of lime
- Chopped roasted peanuts
- Place the fish sauce, tamarind paste, water and sugar into a small pot over a high heat. Bring to the boil, stir to dissolve the sugar then set aside.
- Heat the olive oil in a large non-stick pan over a high heat and add the chicken with a little salt and pepper, chilli flakes and lime juice. Stir-fry over the heat, when the chicken is cooked through, add the prawns and the garlic. Stir over the heat for a few more minutes then push everything in the pan to the side, pour in the beaten eggs and roughly scramble them and mix everything in the pan back together.
- Add the tamarind sauce from step 1 to the pan along with the broccoli, mangetout, spring onions and carrot-noodles. Toss together over the heat until the broccoli is cooked to your liking and the carrot-noodles have softened. Divide between two wide bowls and serve with lime wedges and crushed peanuts.
Top tip: If you don’t have a spiraliser, a julienne peeler works well, or even
use a potato peeler to produce ribbons of carrots for the veg noodles.
Main image by Getty Images