This recipe for prawn pad thai is authentic and so scrumptious.

The secret to great pad thai is fresh ingredients and in how you cook them. But don’t worry you’ll find great tips in this recipe for getting it just right.

INGREDIENTS

• 20g coconut oil
• 2-3 garlic cloves peeled and chopped
• 1 red chilli deseeded and chopped
• 4cm piece of ginger, peeled and finely chopped
• 12 raw grey prawns, tails on
• ½ yellow and red pepper chopped
• 1 bunch spring onions cut length ways
• 1 courgette and carrot spiralised
• 100g gluten free spaghetti/tagliatelli – cook as per instructions
• 120g cashew nuts toasted in a little coconut oil
• For the dressing – 75g peanut butter, 1 lime juiced, 2 tbsp sesame oil, 2 tbsp agave syrup and 50mls warm water

INSTRUCTIONS

• Dressing – place all ingredients in a protein shaker bottle and shake vigorously. Add more water if consistency is too thick
• Heat coconut oil in a frying pan
• Add garlic, chilli and ginger and fry for 30 secs
• Add prawns, cook 3 mins each side until they turn pink
• Remove the prawns and place in a dish
• Add peppers, spring onions, courgettes, carrots, stir fry for 2 mins
• Stir in the cooked pasta and cashew nuts
• Pour over the dressing
• Stir in prawns, chopped coriander and serve
• Optional – swap the prawns for cooked sliced chicken breast