Pad Thai is one of Australia’s favourite takeaway dishes but it’s often high in fat and calories. Here’s how to give pad Thai a healthy makeover without losing any of the taste.
Ingredients – serves 4
500g beef stir fry strips
180g rice noodles
3 tbsp vegetable or sunflower oil
200g small button mushrooms, quartered
230g baby corn, sliced into 3-4 pieces
300g snow peas, trimmed and sliced in half on the diagonal
1 garlic clove, crushed
3 eggs, beaten
2 tbsp fish sauce
1 lemon, 1 half juiced, remainder cut into 4 wedges
80g beansprouts, trimmed
Coriander leaves, to serve
1. Soak the rice noodles in boiling water for 5-6 minutes until softened.
2. Meanwhile, heat 1 tablespoon of oil in a large wok or frying pan over high heat. Add the mushrooms and stir fry for about 3 minutes. Remove from the pan and set aside in a large bowl. Heat 1 tablespoon of oil in the pan, add the corn and snow peas and 2 tablespoons of water and stir-fry for 3 minutes. Remove from pan and set aside in a bowl. Add 1 tablespoon of oil, garlic, beef and the cooked mushrooms and stir- fry for 2 minutes. Add the corn and snow peas.
3. Combine the eggs, fish sauce and lemon juice in a bowl. Add mixture to the pan and stir with a spatula until lightly scrambled. Add the noodles, beef and vegetables and beansprouts. Stir-fry briefly to mix everything together then serve garnished with coriander and lemon wedges on the side.
Tip: Different vegetable combinations can be used. Small broccoli florets, thin slices of zucchini or asparagus pieces all work well in this dish.
Which recipe do you want to see get a healthy makeover?