Serves: 2
Prep time: 10 Minutes
Cook time: 8 Minutes
Calories: 200kcal per serving
Total Fat: 9g
Steps: 2
Ingredients
2 Large zucchinis
Spray oil
2 Garlic cloves, crushed
4 Spring onions, sliced
1 Small green chilli, diced
200g Peeled raw prawns
100g Cherry tomatoes, halved or quartered
1 Medium free-range egg, lightly beaten
Grated zest and juice of 1 lime
1 Tbsp Thai fish sauce
1 Tbsp soy sauce
50g Bean sprouts
A handful of coriander, finely chopped
If you eat this in a Thai restaurant a single portion can contain a whopping 600 to 900kcals! However, our delicious low-carb version, made with zucchini instead of regular noodles, is low in carbs and only 200kcals per serving.
Method
- Spiralise the zucchinis using blade C of a spiraliser. If you don’t have one, you can use a julienne peeler, a mandolin slicer or an ordinary potato peeler, but you will have thicker ‘noodles’.
- Lightly spray a wok or deep-frying pan with oil and set over a high heat. Add the garlic, spring onions and chilli and stir-fry briskly for 1 minute. Add the prawns and stir-fry for 1–2 minutes until they turn pink.
- Add the zucchinis and tomatoes and stir-fry for 1-2 minutes until warmed through and the zucchinis are just tender but still retain a little ‘bite’.
- Push everything to the side of the pan and pour the beaten egg into the middle. Cook for 1 minute, stirring all the time, until it scrambles. Stir into the zucchini and prawn mixture.
- Add the lime zest and juice, fish sauce, soy sauce and bean sprouts. Stir-fry for a minute. Stir in the coriander and remove from the heat.
- Divide the mixture between two shallow serving bowls and eat immediately.
Tips: If you don’t have raw prawns, use ready-cooked ones instead. If they are frozen, defrost thoroughly before using.
If you’re on a low-salt diet, use low-sodium Thai fish sauce and soy sauce.
