Courgetti Pad Thai

    Courgetti Pad Thai

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    About this recipe: Use a spiraliser tool to obtain thin strands of 'courgetti' to use in place of rice noodles in this Pad Thai recipe.

    Serves: 4 

    • 3 large courgettes, sliced into strands using a spiraliser
    • 60ml chicken stock
    • 2 1/2 tablespoons tamarind paste
    • 2 tablespoons reduced salt soy sauce
    • 2 tablespoons oyster sauce
    • 1 1/2 tablespoons chilli sauce
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon fresh lime juice
    • 1 tablespoon sugar
    • 2 tablespoons sesame oil
    • 1 tablespoon chopped garlic
    • 350g chicken breasts, sliced into cubes
    • 225g prawns, peeled and deveined
    • 2 eggs, beaten
    • 2 tablespoons water, or as needed
    • 6 spring onions, chopped into 1-inch pieces
    • 200g bean sprouts, divided
    • 2 tablespoons dry-roasted peanuts, chopped
    • 10g freshly chopped basil

    Prep:45min  ›  Cook:12min  ›  Ready in:57min 

    1. Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chilli sauce, Worcestershire sauce, lime juice and sugar together in a small bowl to make a smooth sauce.
    2. Heat sesame oil in a wok or large pan over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and prawns; cook and stir until chicken is no longer pink in the centre and the juices run clear, 5 to 7 minutes.
    3. Push chicken and prawns to the sides of the wok to make a space in the centre. Pour eggs and scramble until firm, 2 to 3 minutes. Add courgetti and sauce; cook and stir, adding water if needed, about 3 minutes. Add spring onions and about 3/4 of the bean sprouts; cook and stir until combined, 1 to 2 minutes.
    4. Remove wok from heat and sprinkle peanuts over courgetti. Serve garnished with remaining bean sprouts and fresh basil.

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