Skinny Pad Thai with courgette noodles
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (1)

Skinny Pad Thai with courgette noodles

NUTRITION · PER SERVING20M COOK
CAL 19%·PRO 72%
CARBS 25G26% OF CAL
5G FIBER12G OTHER9G TOTAL SUGAR
FAT 14G34% OF CAL
3G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A lighter take on Pad Thai using zucchini noodles instead of rice noodles, tossed with shrimp and egg in a tangy tamarind and fish sauce glaze. Quick and delicious.

mainthaistir frybowlshellfisheggsdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 1
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar (or Sukrin sweetener)
  • 1 tbsp lime juice
  • 1 large garlic clove (finely minced (use a garlic press))
  • 1/2 tsp cornflour (cornstarch diluted in 1 tbsp cold water)
  • 1 small red chilli (finely chopped)
  • 1 shallot (finely chopped)
  • 1/2 tsp tamarind paste
  • 1 small bunch spring onions (scallions finely chopped)
  • reserve 1 tbsp to sprinkle on top of cooked dish
  • 180 g | 6.4oz jumbo raw prawns ((shrimp))
  • 1 large courgette (zucchini) (per serving)
  • 1 egg
  • 1 tbsp rapeseed oil to fry
  • 2 tbsp crushed peanuts to serve (or replace with paleo-friendly nuts)
  • 1 tbsp coriander ((cilantro) finely chopped to serve)
  • Lime wedges to serve
PREP
10M
SODIUM
4049MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.