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Healthier Pad Thai

Swap noodles for fresh courgetti in our vibrant, low-calorie version of this Thai classic. This 20-minute stir-fry packs in prawns, mooli, beansprouts and plenty of courgette to help you on your way to your five a day.

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 4


    •    sesame oil
    •    1 lime juice
    •    1 diced red chilli
    •    50g beansprouts
    •    1 tbsp fish sauce
    •    2 spring onions, sliced
    •    1 clove garlic, crushed
    •    1 tbsp ginger grated to make
    •    1/2 bunch coriander, chopped
    •    1 mooli, shredded or spiralised
    •    200g cooked and peeled prawns
    •    2 tbsps roasted peanuts, chopped
    •    2 courgette, shredded or spiralised
    •    1 egg beaten with some seasoning

Heat 1 tsp sesame oil in a wok until very hot. Stir fry the chilli, ginger and garlic until fragrant. Add the spring onions for a few minutes before scraping everything to one side and adding the egg. Quickly stir-fry, and toss everything around in the wok to get scrambled egg mixed with the spring onions and chilli. Toss in the mooli and courgette noodles, and stir-fry for 4 minutes, then add the beansprouts and the prawns. Cook for another 2 minutes until the prawns have warmed though and the water from the veg has evaporated. Add the lime juice and fish sauce. Scatter with the coriander and chopped peanuts to serve.

This great family recipe is thanks to Olive Magazine Recipes at


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