Weekend recipe: Pad spiralizer

An ‘inspiralized’ take on the classic rice noodle dish Pad Thai, this recipe uses courgette noodles to create a juicier and even healthier alternative. But it can be made with rice noodles too.

Serves 2
✚ 623 calories
❤ 8g saturated fat

1 tbsp groundnut oil
1 shallot, chopped
2 garlic cloves, thinly sliced
2 free-range eggs, beaten
200g (7oz) cooked peeled prawns
2 large courgettes, cut into long thin strands or strips with a spiralizer or julienne peeler
2 handfuls of bean sprouts
8 radishes, roughly chopped
2 tbsp chopped chives
100g (3½oz) roasted salted peanuts, roughly chopped by hand or in a food processor

For the sauce:
2 tbsp lime juice
1 hot red chilli, deseeded and chopped
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp agave syrup, maple syrup or palm sugar

1. Mix all the sauce ingredients together in a bowl until well combined, then set aside.

2. Prepare all the other ingredients and place them next to the hob so that they are close at hand when you start to stir-fry.

3. Heat the oil in a wok until very hot, then add the shallot and stir-fry over a high heat for 1 minute before adding the garlic.

4. When the garlic is starting to colour, add the beaten eggs, stirring all the time so that it scrambles. Before it is completely cooked, add the prawns.

5. Toss and stir the egg and prawns until the egg is cooked through, then add the courgette noodles and the prepared sauce.

6. Give the ingredients a good toss and leave to cook and steam for a couple of minutes so that the courgette is no longer raw.

7. Add the remaining ingredients and mix well before piling onto 2 plates to serve.

Recipe taken from itsu 20-minute Suppers by Julian Metcalfe and Blanche Vaughan, available here