PRAWN & PORK PAD THAI BY SCOTT GOODING

PRAWN & PORK PAD THAI BY SCOTT GOODING

One of the biggest challenges of embarking on a diet is coping with the cravings for fast food. The book Clean Living Fast Food by personal trainers, paleo cooks and former My Kitchen Rules contestants Luke Hines and Scott Gooding is full of recipes that prove you can still eat most things - it's just about getting in the kitchen and making small changes.

"Another easy takeaway option, pad Thai is usually served with more noodles than meat and veggies. This recipe lifts it to a whole new level with tasty pork and prawns and carrots to replace the noodles" said Scott.

Clean Living Fast Food is available in all good bookstores. 

30 Minutes. Gluten Free. Sugar Free. Dairy Free. Paleo.

Serves 2.

Ingredients
150g free range premium pork mince
200g Australian fresh prawns
2 free range eggs
1 spring onion
1 lime
5 chives
4 sprigs coriander
2 carrots
20g raw macadamias
6 long red chilli
1/2 cup apple cider vinegar
2 tablespoons mayple syrup
1 clove of garlic

Make sweet chilli sauce
Place thinly sliced chillies, vinegar mix and crushed garlic clove in a small saucepan on a medium heat. Simmer, stirring occasionally for 8-10 minutes or until chillies are very soft. Allow to cool in a bowl. Use a blender to blend half the mixture until smooth. Stir through remaining mixture.

Prepare ingredients
In a bowl, whisk eggs. Set aside. Thinly slice spring onions diagonally. Finely chop chives and coriander. Peel carrots into long thin ribbons using a peeler. In a wok or fry pan dry roast the macadamias for a few minutes, then roughly chop.

Stir-fry pork & prawns
Heat a drizzle of coconut or olive oil in a wok over a high heat. Add the whisked egg. Stir-fry for 1 minute or until cooked but not golden. Transfer the egg to a heat-proof bowl. Add another drizzle of oil to the wok over a high heat and add the pork. Stir-fry, breaking up any lumps with the back of a spoon, for 5 minutes or until cooked and golden. Add the prawns and stir-fry for another 2-3 minutes or until just cooked. Remove the wok from the heat.

Finish & serve
Add the spring onion, lime zest and juice, 1/2 sweet chilli sauce, chives, coriander leaves and carrot. Toss gently to combine, then transfer to a serving platter. Scatter over the cooked egg and macadamias, and serve. 

This recipe was created by Scott Gooding. For more information visit www.scottygooding.com.au

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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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March 31, 2016 by Timothy Ryder
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