Saturday, 22 February 2014

Beef Pad Thai.. but better!

Pad Thai is a friend's favourite meal ever, without exception... I cooked her this healthier version and for a someone who is a self confessed 'grain junkie', she didn't miss the noodles or the peanut butter. I know I keep saying this, but this really is the tastiest dinner I've had lately (til I cook dinner tonight I'm sure...)

For the sauce: 
  • 1 tbsp almond butter
  • 2 tbsp coconut milk
  • juice of 1/2 a lime
  • 1/4 tsp chilli flakes
  • 1/2 tsp smoked paprika
Mix all the ingredients together & set aside. 

For the 'noodles':
  • 1 carrot 
  • 1/2 courgette

Using a wide vegetable peeler, scrape large noodle-like pieces of each vegetable. 

Place in a heat proof dish, drizzle with melted coconut oil, season with sea salt and place in preheated oven (170d fan) for 15 minutes. 

Next prep your meat: 
  • 1 onion, sliced
  • 1 garlic clove, minced
  • 1 tsp fresh ginger, grated
  • 150g steak, sliced 
  • 50g sliced mushrooms

Start by frying onion, garlic & ginger together in coconut oil over a high heat. 

Once softened & almost cooked, add steak pieces seasoned with salt & pepper along with sliced mushrooms.

Next add in sauce, and cooked vegetable 'noodles'. 

Toss until well coated.

Cook for a further 5 minutes until warmed through. 

This is another super quick meal, that is really simple to put together.... Let me know what you think on the GLBTK Facebook page :) 

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