I am a little bit addicted to courgette at the moment in replace of pasta or noodles. It’s just so tasty and healthy and has become a favourite of my Aunt and Uncle. This recipe is like a pad Thai noodle, it has the prawns the nuts and the flavourings but carb free and gluten-free!! Low fat too…………
Two Large Courgettes (use a Julienne tool to create the noodles)
1 Garlic Clove Grated
1″ Chunk Ginger Grated
1 Tbsp Honey
1 Tsp Light Soy
1 Tsp Fish Sauce
1/2 Tsp Sesame Oil
De-seed 1 Red Chilli (finely dice)
1 Large Spring Onion (sliced..or a handful of smaller Onions)
1 Red Pepper Sliced
200g Oyster Mushrooms Sliced
Cooked King Prawns De-shelled (I left one in a shell per person)
1 Lime (half for juice, the other cut into wedges to serve)
Handful Peanuts Chopped
Optional 1 Carrot (grate using Julienne Tool)
Handful of Coriander Chopped
Fry your onions and peppers in oil in a wok.
Add in the garlic, ginger and chilli.
Cook for a few minutes then add in your mushrooms.
Now add in the honey, soy, fish sauce and sesame oil. Let this all cook for a few minutes.
While this is cooking steam your courgette and carrot in a steamer, only for 3/4 minutes you need this to still have a bite. (you can pop this in a microwave with a sprinkle of water for 2 minutes)
Now add this into the wok with the veg and stir carefully. Squeeze in the lime juice and add in the prawns to warm through and the coriander. Turn the heat off and cover for the prawns to heat.