I absolutely LOVE Thai Food. But quite simply put, I’m not a huge fan of having the ‘quintessential components of everyday Thai cooking’ in MY everyday cooking! 🙂 Sometimes, ingredients such as fish sauce, chilies, lemongrass, and lime leaves are not only difficult to find in some countries but perhaps not everyone in the family is a huge fan!
So, this message goes out to many my lovely Thai friends and amazing chefs! Please note, that I’ve played around with a much loved and respected Thai Dish to make it a little more ‘accepted’ by all of the family and also using less ingredients, means that it also works so well for those on a budget or with limited time! This recipe is served with Brown Rice Noodles and was made in under 30 minutes!I hope you enjoy! x
1 small Packet of Brown Rice Pad Thai Noodles (For 2 pax)
3 tablespoons of Coconut Oil
1 packet Baby Pak Choi
1 cup Carrots, cut into thin strips or spiralized and cut
1 small White Onion, thinly sliced
2 garlic cloves (Minced)
10-20g Ginger, cut into thin slices (depends how much you like)
2 limes squeezed
3 tablespoons Coconut Aminos
80ml of water
1 cup fresh coriander (washed stalks removed)
2 springs spring onions, chopped small
500g Medium Sized Prawns
Cooking Spray (Either EVO or Coconut or Avocado)
1 cup red cabbage for side salad marinated with fresh lemon, pepper and salt
1. Cook the Brown Rice Pad Thai Noodles as per the cooking instructions. Set aside in cool water so that the noodles do not stick together. (Measure 1 Cup to be added to the recipe later on)
2. Heat 1 tablespoon of the coconut oil in a stir-fry wok. Add in the prawns, ½ amount of ginger, 1 minced garlic clove and ½ lime juice and cook for 3-5mins.
3. Add 1 tablespoon of coconut aminos until the prawns are cooked through about 3-4 mins more. Set aside.
4. Heat up the stir-fry wok again with 1 spray of cooking oil (Either EVO or Coconut or Avocado) Pour in the lightly beaten eggs, and salt and pepper and continue to cook, stirring to scramble, until solid but still moist and tender. Set aside.
5. Heat up the stir-fry wok with 2 tablespoons coconut oil. Add the veggies (pak choi, carrot strips, sliced onions) and remaining ginger, garlic, pepper, salt, remaining lime juice, coconut amino’s and water and cook for 3-5 minutes until they are steamed.
6. Add the scrambled egg, prepared noodles and prawns, mix briefly and continue to cook for 2-3 minutes.
7. Garnish with spring onions and fresh coriander. Serve immediately with fresh lime.