OH! Magazine - Australian Version November 2016 | Page 15

ZOE BINGLEY-PULLIN'S
HEALTHY PRAWN
AND CHICKEN
PAD THAI
Zoe Bingley-Pullin is the 'Good Chef' in Channel Ten's Good Chef Bad
Chef TV program, the founder of Nutritional Edge and the author of
Falling in Love With Food, which is also an innovative online program
designed to teach you how to enjoy food while you obtain optimum
health.

How to make it:

What you’ll need:

1. Combine the eggs with fish sauce.

250g brown rice noodles
250g green prawns, peeled, deveined
250g chicken breast, cut into thin strips
2 tablespoons coconut oil
2 eggs
2 tablespoons fish sauce
2 teaspoons sesame oil
2 lemons, juiced
2 tablespoons honey
3 spring onions, thinly sliced diagonally
2 small red chillies, deseeded, finely chopped
1 cup bean sprouts, chopped
¼ cup raw cashews, roughly chopped
½ cup coriander leaves, finely chopped
2 teaspoons ground pepper
Lime wedges, to serve

2. Place a wok on high heat and add a little coconut oil.
3. Add eggs and lightly scramble, once cooked place in a small
bowl. Coat the prawns and chicken in sesame oil, lemon,
honey and ground pepper. Add a little more coconut oil to
the wok, then cook the prawns for approximately four to five
minutes and the chicken until cooked.
4. In a large bowl full of boiling water, add the brown rice
noodles and cook until soft. Drain the water and toss in pan
with prawns and chicken.
5. In another large bowl mix together chillies, spring onions,
coriander, bean sprouts, and noodle mixture.
6. Serve with the cashews and coriander sprinkled on top and
a wedge of lime.

Serves: 4

Note: Brown rice noodles can be food in health food stores and
are made from 100 per cent brown rice flour, making them a
healthy gluten-free alternative to regular wheat noodles.

Recipes from
Falling In Love With Food,
by Zoe Bingley-Pullin
($34.95, www.fallinginlovewithfood.com)

OH! MAGAZINE ( NOVEMBER 2016 )

15