• Prawn Pad Thai


    You will need to prepare the “noodles” prior to cooking this dish so please read instructions fully before making


    • 1 squash, cut in half and seeds removed
    • 500 grams prawns, peeled
    • 4 spring onions, finely sliced
    • 3 cloves garlic, minced
    • 1 teaspoon ginger, minced
    • 3 cups sprouts
    • 1 cup carrot, julienned
    • 2 eggs, lightly beaten
    • juice of 1 lime
    • 2 tablespoons fish sauce
    • 2 tablespoons honey
    • 2 tablespoons peanut butter
    • 3 tablespoons coconut butter
    • 1/4 cup roasted nuts, chopped (optional)
    • 1/4 cup cilantro, chopped
    • salt and pepper to taste


    1. Pre heat oven to 200 degrees Celsius
    2. Brush the inside flesh of each half of squash with a little bit of coconut butter. Place both halves on a baking tray skin side up. Bake for 40 minutes
    3. When cool enough to handle, use a fork to scrape the flesh out to create the noodles
    4. In a saucepan over a low heat, warm up the lime juice, fish sauce, honey and peanut butter. Mix everything together until smooth and set aside
    5. Heat a fry pan over a medium – high heat. Add coconut butter and prawns. Cook for 3-4 minutes, remove and set aside
    6. In the same pan add spring onion, ginger and garlic. Saute for 3 minutes
    7. Add sprout and carrot. Cook for another 2 minutes
    8. Pour eggs into the center of the pan and scramble to mix with other ingredients
    9. Add noodles, prepared sauce, cilantro, salt and pepper. Stir well and add nuts (if desired) before serving