NO NOODLE PAD THAI
Per serving : 208kCal / Carbs 14g / Protein 11g / Fat 12g
Ingredients
100g mangetout, sliced lengthways1 Lebanese cucumber, sliced lengthways
1 red bell pepper, sliced into matchsticks
1 carrot, sliced into matchsticks
15g fresh mint leaves
15g fresh Thai basil leaves
15g fresh coriander, leaves picked
1 red chilli, sliced thinly lengthways
For the sauce:
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp rice wine vinegar
1/2 tbsp honey
1 tsp sesame oil
1/2 tsp garlic paste
For the eggs:
2 eggs
2 tsp coconut oil
How to make it
- Combine the vegetables, fresh herbs and chilli in a large bowl and toss to combine.
- Next add all the sauce ingredients to a jar, place the lid on and shake well for 2 minutes. Pour dressing over the salad and toss again to coat the vegetables.
- Crack the eggs into a small bowl and whisk. Add coconut oil to a medium-sized frying pan and pour half the egg into the pan, swirling the pan so you thinly coat it (like a crépe. Cook for 1 minute or until fully cooked). Remove from the pan and cook the remainder of the mixture.
- Next very tightly roll the eggs into cigars and finely chop them.
- Transfer salad to two bowls, pouring any excess dressing on, and top with egg.