My newest favourite food is Organic Edamame Spaghetti. It is made with only edamame (green soybeans) and water. No weird stuff added that I can’t pronounce, which is always handy. I must say that I do have a stronger love for these than the black bean spaghetti; they have a much more of a starchy-rice-noodle consistency and go down so well when cooked as a pad thai.

Pad thai is certainly one of my all time comfort foods as with any other thai foods out there. I love their cuisine; regardless of all the oil they can use, the amount of veggies and fortifying ingredients they use in their dishes make it all worth the indulgence. I’ve made this recipe very very similar in flavour, almost exact, as your traditional pad thai but with more than half the amount of fat yet no compromise on the tasty goodness.

These noodles are incredible: one serving of these contain 11 grams of fibre, 21 grams of carbs and a whopping 24 grams of protein; AMAZING!  Plus, they’re gluten free so they’re much lighter on the stomach yet still so filling.

Serves 4

Ingredients:

200g Edamame noodles (I use this one)

2cm length fresh ginger, grated (or 1 tsp dried ginger)

2 shallots, finely sliced

2 garlic cloves, finely chopped

1 lime, zest and juice

2 spring onion, finely sliced

3/4 large red bell pepper, finely sliced

6 asparagus stalks, finely sliced length-wise

1 cup chestnut mushrooms, finely sliced

1 courgette/zucchini, finely sliced length-wise

3 tbsp tamari

1 tbsp honey/maple syrup

1 1/2 tbsp coconut oil

1 tsp chilli flakes

1 tsp black pepper

1 tsp dried coriander

1/4 cup fresh coriander, roughly chopped

2 tbsp cashew nuts

Himalayan salt, to taste

Method: 

Soak the noodles in boiling water for 10 minutes, then place into cold water for 5 minutes. Heat a deep base frying pan on high and add in 1 tbsp coconut oil. Once melted and hot, add in the garlic and shallots; cook until transparent and slightly golden.

Then add in tamari, dried coriander,fresh/dried ginger, red bell pepper, asparagus, mushrooms, courgette/zucchini, honey, spring onion, lime juice & zest and combine all together. Cook for 8 minutes.

Once the noodles are soft, drain and add into your pan with salt, tossing all the ingredients very well together so all is combined. Add a 1/4 cup of water and leave on the heat for a further 5 minutes. Heat another small pan with the remaining coconut oil and add in cashew nuts on high heat until golden.

Once the noodles are done, serve on a large plate and season with the cashew nuts, fresh coriander, spring onion and drizzle with tamari.