• Magic Brownie Bars Trial

    This weekend I decided to try out some more treats. I found PaleoOMG’s Magic Brownie Bars and was intrigued. Unfortunately I don’t have shredded coconut, so I used (unsweetened) dessicated coconut which is pretty close. I may have left the … Continue reading

  • Paleo Pancakes Trial

    This morning I thought I’d have a nice treat for breakfast. I tried out planksloveandguacamole‘s recipe for pancakes (you can find this here). I made a few changes (as usual because I don’t quite have the correct ingredients). I used … Continue reading

  • Zingy Salmon

    This evening I decided to make a zingy and fresh salsa to top some salmon fillets sitting in my refrigerator.  Served, of course, with a load of roasted vegetables. You can chargrill your own bell peppers easily if you have … Continue reading

  • Chocolate Swirl Banana Bread Trial

    This recipe is from Paleo Kitchen (I don’t just cook from this book, honestly!)… It was so yummy that I’ve baked it twice this week. The first time, the bananas weren’t terribly ripe so I stuck them in an oven … Continue reading

  • Sweet Potato Hash

    I start a set of night shifts tonight. This means a nice leisurely brunch and an afternoon of meal prep to get me through the next few days and nights. Today I made a twist on the Paleo Kitchen’s Sweet … Continue reading

  • Vanilla White Peach Muffins Trial

    I recently purchased The Paleo Kitchen (I highly recommend it). When flipping through the pages, the recipe for Vanilla White Peach Muffins caught my eye and glancing at the recipe list, I noticed the only thing I was missing was … Continue reading

My Speedy Paleo Pad Thai

I used to cook Pad Thai a lot before going Paleo. I had a really quick recipe from eMeals (when I had a subscription!) that included fish sauce, sesame oil and brown sugar as a quick sauce.

This version uses courgettes (zucchini) noodles. These were made with this Spiralizer (although admittedly I’ve just treated myself to this one as it’s getting a bit worn). If you’re feeling patient, you can instead try to slice your zucchini thinly, or even use a vegetable peeler to try to get the same effect.

Ingredients

Serves 2

2-4 zucchini / courgettes (depends on size), spiralized/made into noodles

300g raw prawns (de-veined, etc)

3 spring onions, sliced

2 tablespoons of fish sauce

1-2 tablespoons of agave nectar (to taste)

1 tablespoons of lime juice

1 large egg, lightly whisked

oil for cooking (whichever you prefer – coconut adds a nice taste)

lime wedges and chopped almonds, to serve

optional: coriander (for the authentic Pad Thai taste – I’m afraid I’m not a fan!)

 

 

Directions

1. Heat oil in a pan over a medium heat, add the spring onions. Fry for 2 minutes then add the prawns and fry until just pink.

photo 1

2. Mix up the sauce in a separate bowl – fish sauce, lime juice and then agave nectar to taste. Add this to the pan and heat for 2 minutes until some of the liquid has evaporated.

photo 2

3. Add the egg and scramble.

photo 3

4. Add the zucchini noodles and continue to heat for 2-3 minutes until just softened.

photo 4

5. Serve with almonds and lime wedges (and coriander, if using)

 photo

 

Let me know what you think if you try this out!