Prawn & Port Pad ThaiYum Gluten Free

PRAWN & PORK PAD THAI

{ A RECIPE FROM LUKE HINE’S CLEAN LIVING COOKBOOK SERIES. }

Contributor: Luke Hines

{ INGREDIENTS }

2 tbsp coconut oil

3 eggs (organic or biodynamic if possible), whisked

300g pork mince

400g green medium king prawns, peeled, deveined

2 spring onions, thinly sliced diagonally

2 limes, zest finely grated, juiced

1/4 cup Sweet Chilli Sauce (Recipe in Luke’s Clean Living Fast Food Cookbook)

1/4 cup chopped fresh chives

1 cup fresh coriander leaves

4 carrots, peeled into long thin ribbons

1/2 cup raw macadamias, roasted, chopped

{ METHOD }

Heat half of the coconut oil in a wok over a high heat. Add the egg. Stir-fry for 1 minute or until cooked but not golden. Transfer the egg to a heatproof bowl.

Heat the remaining oil in the same wok over a high heat and add the pork. Stir-fry, breaking up any lumps with the back of a spoon, for10 minutes or until cooked and golden. Add the prawns and stir-fry for another 2 minutes or until just cooked. Remove the wok from the heat.

Add the spring onion, lime zest and juice, 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.

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