Olay, olay! Sorry, but because of the dish I am sharing today I couldn’t resist the very tenuous link to the sunny song by The Merrymen 😉
Well, yesterday was a thoroughly enjoyable day. I walked the dog with a friend (instead of the day before when it rained non-stop) and then learnt to cook my final dish of the week Thai Hot Prawn and Noodle Salad. I also decided that due to the feedback and the likes the site has got since the recipes were added, I shall now have one day a week where I share a new recipe I have been taught. This way we get to accumulate an array of tasty dishes over the coming weeks, months and years.
I shall call it Tasty Tuesday and I hope you guys like it as much as I hopefully will 🙂
Anyway, back to todays dish which is a fantastically tasty and low-fat quick noodle dish, being full of fresh flavours and so easy to prepare you will be considered a gourmet in no time at all… A very versatile dish (it can be made with salmon, strips of chicken, duck or beef) that can be eaten hot or cold although hot is my preferred choice. Want to know how it’s done?
Well listen up cos I’m about to tell you…
Thai Hot Prawn and Noodle Salad
- 250g pack Medium Rice Noodles
- 200g pack Frozen Raw Peeled King Prawns, thawed
- 250g beansprouts
- ½ cucumber, cut into long thin strips
- 2 salad onions, thinly sliced
- 1 pack fresh coriander, chopped
For the dressing:
- Juice of 2 limes, plus lime wedges to garnish
- 1 red chilli, deseeded and thinly sliced
- 2 tbsp Thai Fish Sauce
- 2 tsp caster sugar
Obviously some of these ingredients are best used fresh each time you wish to cook so I wouldn’t recommend freezing and only refrigerate the dressing and the cooked prawns for a couple of days at the most. I however just made it fresh on each occasion, that way there was no room for possible issues. Think ahead unless you really like waste!
So to the practise of making one of the most tasty dishes I have ever eaten.
Ready the wok (brand new in my case so it’s first recipe!) on the stove
Check your ingredients are all present and correct.
First take your frozen prawns and defrost, place on the chopping board and slice the backs along their length so that when they cook, they swell up making them much meatier in appearance and texture.
Chop the chilli into slim rings
Slice the Spring Onions (salad onions)
And the coriander
Then move to the Thai sauce. Start by halving a lime and squeezing its juice into a suitable container.
Add the Nam Pla (fish sauce). Two or three tea spoons should be sufficient but add to taste.
Then add two teaspoons of caster sugar
Take a tablespoon of olive oil or sesame oil and put into the wok. Please make sure the wok has been on a hot hob for a few minutes as you really want the oil hot enough to smoke when added to the wok. Then add the beansprouts and cook until they are just starting to char in places.
Add the rice noodles and start to warm through.
Add the prawns a couple of minutes later being sure to toss the and stir the beansprouts and noodles regularly before doing so.
Just as the prawns have started to open their backs from the heat, add the sauce you prepared earlier and mix in well with the contents of the pan.
Once evenly mixed through add the sliced chillies and sliced spring onions
Mix together well then finally add the coriander at the last moment to give it that little zesty flavour.
One final stir and you are ready to serve from this:
Eh, Voila! C’est magnifique!
I honestly cannot recommend this dish highly enough. It is low in fat, has sensible calories leaves you feeling full and I defy anyone not to want seconds (apart from us Gastric procedure patients!)
I hope you enjoy.
FOOD DIARY: Thursday 14th May 2015
|Qty||Measure||Food||Calories (gr)||Protein (gr)||Carbs (gr)||Fat (gr)|
|1||100mls||Semi Skimmed Milk||49||3.6||4.8||1.7|
|1||50gms||Yogurt Greek Style with Honey||65||1.8||6||3.5|
|Lunch||1||200mls||Butternut Squash Soup||198||5||34.3||11|
|1||75gms||Wholegrain Brown Roll||218||8.3||26.6||7.6|
|Dinner||1||600mls||Turbo Charged Smoothie||270||2||40||10|
|1||50gms||Slice of Toast||115||4.5||22||1|
|Snacks||1||400mls||Turbo Charged Smoothie||180||1.5||27||7|
So with the adding of the smoothie and having double helpings of bread in the form of a slice of toast and a wholemeal roll I pretty much blew my carbs out of the water (although someone my size can eat up to 300gms each day without issue) and limited my protein intake massively in the process. I figure that I need to be aware of what I eat earlier in the day so I can counter it with smarter choices in the latter part, making sure I don’t double up on the very things I am trying to limit.
The morning before learning the recipe I had walked with the dog and a friend as I said. My trip allowed me to follow this:
This meant that by the end of the day with a second early evening dog walk thrown in for good measure, my Jawbone activity tracker looked like this:
I also managed to get to the gym and do my usual workout although if I am honest, it was at a slightly slower rate than normal…
- 3 x 15 Reps 25kg Abductor machine
- 3 x 15 Reps 25kg Adductor machine
- 3 x 15 Reps 25kg Abdominal Crunch machine
- 3 x 15 Reps 25kg Lower Back machine
- 3 x 15 Reps Calf raises. Own body weight
- 2 x 15 Reps Leg raises. Own leg weight
- 3 x 15 Reps 15kg Cable Row
- 3 x 15 Reps 20Kg Chest Press
- 3 x 15 Reps 30Kg Pec Deck
- 3 x 15 Reps 15Kg Tricep Pull Down
- 3 x 15 Reps 5kg (each arm) Bicep Dumbell Curl
Suffice to say, by the end of the day I was fairly tired out so am glad that I had made the decision to give the going out a miss this weekend in favour of staying home and recording a video of me preparing the above meal and my usual Sunday episode of the Worlds Biggest Fridge Magnet.
Lets just hope I made the right choice…
Stay out of the fridge.