Pad Thai **RECIPE**

Whilst this particular recipe isn't Whole30, you'll only need two simple changes to make it compliant. Instead of using rice noodles, use courgette (zucchini) noodles, and instead of peanuts add cashews.

Serves Two

Ingredients

1 large carrot

1 red pepper

3 spring onions

2 heads of Pak Choi

1 lime

1 tablespoon of tomato puree

2 tablespoons fish sauce (make sure no added sugar)

2 eggs

150g raw king prawns

2 teaspoons coconut oil

200g rice noodles (use courgette noodles to make W30 compliant)

Handful of peanuts (omit or use cashews to make W30 compliant)

Fresh chili (to taste)

Method

1. Prepare the rice noodles as per instructions on pack (or make the courgette noodles).
2. Thoroughly wash all the vegetables and slice the carrot and red pepper into thin matchsticks and chop the spring onion. Separate the leaves of the Pak Choi. Put aside (or store if prepping in advance).
3. Crack two eggs into a bowl and whisk. In a large wok, heat one teaspoon of coconut oil. Add the egg to the pan and make a thin egg pancake, flip and remove from pan when cooked.
4. Immediately heat the other teaspoon of coconut oil in the same wok, and add all of the vegetables, allow them to wilt, stir and fold occasionally.
5. Place the juice of the lime, tomato puree and fish sauce (Tesco own fish sauce is W30 compliant) into a small bowl and mix. 
6. Roll up the egg pancake and slice across to make noodle shapes, set aside.
7. Add the sauce to the wok and mix into the softened vegetables.
8. Add the raw prawns, try to avoid buying already cooked prawns as they'll go rubbery. Cook for around 3-4 minutes or until prawns have turned pink.
9. Chuck in some peanuts (or cashews).
10. Add the egg and rice noodles.
11. At this point I remove my portion from the wok and dish up, then proceed to add the fresh chili to my partners. I can't tolerate even remotely spicy food but he loves it, if you both like spicy food then it would be better to add the chili with the prawns.

I have found this meal really easy to prepare in advance, meaning I get fed much quicker after my classes. I simply prep the veg, noodles and sauce and store in the fridge. Then all I need to do when I get home is make the pancake, cook the veg and prawns and dump in the sauce, noodles, nuts and chili - Voila! 

Hope you enjoy this really clean, but amazingly flavourful summer dish!