Pad Thai, Low Carb

Low carb, but not low fat. If you want to make this healthier, use fresh firm tofu instead – cut them up into small strips & give them a quick fry to give them some texture. Serves 1 What you need:

• 8 pieces Fried tofu puffs, cut into 3 slabs, then halved (6 smaller cuts per piece)
• 2-3 Prawns, cut into small pieces
• 2 tsp Dried shrimps
• 1 Tbsp Roasted peanuts, chopped or crushed
• 1 Egg
• 1/2 Shallot, finely chopped
• 2 cloves Garlic, finely chopped
• 2 handful Beansprouts
• 1 handful Chives, cut into 1 inch length
• Oil
• Lime, cut into wedges

For the sauce

• 1 Tbsp Tamarind concentrate
• 1 Tbsp Fish sauce
• 1 Tbsp Oyster sauce
• 2 tsp Sugar
• 1 tsp Chilli powder

How to put this together:

1. Mix the sauce ingredients together in a bowl. Taste & season more as required.
2. Heat 1/4 tsp oil in a pan on medium heat. Fry dried shrimps until crispy. Leave to cool.
3. Using remaining oil, crack eggs in the pan. Briefly break up the yolk to mix up egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks. Cook for 10-15 seconds, take out while it’s still runny.
4. Heat 1/4 tsp oil in the same pan, add chopped shallot + garlic. Fry until fragrant.
5. Add prawn + tofu pieces. Fry for 30 seconds, then add the sauce mixture. Mix briefly.
6. Add fried eggs + dried shrimps. Mix briefly.
7. Add beansprouts + chives. Mix well.
8. Serve hot with crushed peanuts on the side