A healthy alternative to an old favourite.
It is absolutely freeeezing these days and we all need a nice winter warmer. Why not try this fiery, tangy prawn pad thai and change up your winter routine? Perfect for the health conscious, who want something less stodgy but full of flavour.
For this recipe I used a spiralizer - you can grab a cheap one here. But if you don't want to use a spiralizer, you can use a peeler to create ribbons instead. Spiralize your two courgettes and put to one side. In a bowl combine the tamarind, soy, fish sauce, salt, pepper, garlic, chilli, and lime juice to create the sauce. Then in a pan on a high heat, throw in the onions, bean sprouts and courgettes. Add the sauce to the pan. If reducing too quickly, you can add a splash of water - but bear in the mind the courgettes will produce a lot of excess water. After about 5 minutes add the prawns and cashews until cooked through and piping hot.
Serve with a wedge of lime, coriander and extra chillies for that kick of heat.
Molly, 23, London.
A tiny food pornographer, with a minor addiction to burgers and sushi. Following a dairy-free diet not by choice, but forever choosing to eat cheese and chocolate.