Pad Thai

January 9, 2016

This fresh Pad Thai is a perfect dish to start to the new year. Enjoy as a light lunch or side salad. If you feel like firing up the grill, add chicken, prawns or tofu for a main meal. With a dinner this healthy there is always room for dessert!

Serves 2

Prep time 10 minutes

juice from 1 lime
1 Tbsp coconut oil
4 Tbsp coconut milk
2 tsp fish sauce
1 tsp granulated stevia (measures spoon for spoon equal to sugar)
½ tsp dried chilli flakes
1 red pepper, chopped
2 handfuls beansprouts
1 handful coriander/cilantro leaves, chopped
3 green onion/scallion, thinly sliced
2 zucchinis, grated or spiralised
3 Tbsp peanuts, chopped

Add the lime juice, coconut oil, coconut milk, fish sauce, stevia and chilli flakes to a small bowl and stir to combine. In a large bowl, add the red pepper, beansprouts, coriander and green onions.

Spiralise the zucchini and add to the salad (see zoodles information).

Pour the sauce over the salad and toss to coat. Sprinkle the chopped peanuts over the top.