Pad Thai (GF, vegetarian option)

Ingredients

Protein of choice: smoked tofu (340g), shrimp (400g) or chicken breast (300g, raw)

2 tsp sesame oil

1 pack rice noodles (2 cups/350g cooked)

Handful of toasted peanuts (1/4 cup /30g)

Handful of cilantro and green onion, chopped 

2 small whole peeled carrots (100g)

2 whole eggs 

1 full lime 

2  large clove minced garlic (preference)

Sauce: 

2 tbsp tamarind concentrate 

1 tbsp minced ginger 

2 tbsp brown sugar or coconut sugar 

1 tbsp fish sauce 

2 tbsp soy sauce 

2 tbsp sambal 

1/2 squeezed lime ( if you like in tangy)  

Directions

1. Mix all sauce ingredients in a bowl and set aside

2. Boil water for noodles - once boiling cook noodles for 4 - 5 mins, strain and then toss back in the pot with the sesame oil (olive oil works too) - this ensures you noodles won’t stick together. Set aside.

3. Prepare the protein - pan fry your choice of protein and set aside.

4. Crack both whole eggs into bowl and whisk till fluffy. Add to medium heated pan and scramble 

5. Add noodles into same wok or pan as the egg along with tofu and pre mixed sauce. Toss and mix all together.

6. Then plate into a bowl and top with thinly peeled carrots, green onion, cilantro, toasted peanuts  and a wedge of lime.

Macros per serve (with shrimp): 357 calories / 29g protein / 36g carbohydrates / 9g fat

Macros per serve (with chicken): 339 calories / 31g protein / 36g carbohydrates / 10g fat

Macros per serve (with tofu): 400 calories / 22g protein / 38g carbohydrates / 16g fat

Recipe from @isabellepeppers