Ultimate Low Fat Thai Recipes

Steps:

• Place noodles in a large bowl.
• Cover completely with boiling water, soak, stirring occasionally, until noodles are just tender, about 15 minutes.
• Drain well and set aside.
• Whisk egg in a small bowl, then stir in sugar, fish or oyster sauce, ketchup, Worcestershire, chili-garlic sauce and chili flakes.
• Set aside.
• Boil broth over high heat, uncovered and stirring occasionally, until liquid is reduced by half, about 6 minutes.
• Pour reduced chicken broth into a large, non-stick skillet, add garlic, chicken and shrimp.
• Stir frequently until shrimp start to turn pink and chicken starts to turn white.
• Stir in egg mixture, then add drained noodles.
• Stir to evenly coat.
• If noodles begin to stick, reduce heat to medium.
• Add green onions, peppers, coriander, mint and bean sprouts.
• Continue stirring until noodles are heated through, from 1 to 2 minutes.
• Add chopped peanuts if you want, but they will increase fat content for this lowfat recipe.
• Spoon into bowls and serve with lime.
• Note: You can substitute frozen pre-cooked shrimp for the fresh.

Steps:

• For the curry paste, finely chop the coriander stalks and put them into a mini food blender or small food processor with the shallots, lemongrass, garlic and ginger. Pulse until as smooth as you can get it. Add the chillies, basil, threequarters of the coriander leaves, the ground cumin, coriander, pepper, lime leaves and lime juice, then pulse again. Mix in the oil and set aside. You will only be using half of this paste, the rest can be chilled for a couple of days, or frozen for up to a month.
• For the curry, heat the oil in a non-stick wok or deep sauté pan, stir in half the curry paste, then stir-fry for 1 min. Shake the coconut milk in its can, open, then pour two-thirds into the pan. Let it bubble away for 4-5 mins, stirring now and then, until reduced and thickened slightly.
• Tip in the chicken, then stir-fry for 1-2 mins until no longer pink. Stir in the fish sauce and sugar, then pour in the rest of the coconut milk to give a thinnish, creamy sauce. Lower the heat, add the lime leaves, then simmer for 5 mins to gently finish cooking the chicken. Can be frozen at this point for up to 1 month.
• While the chicken simmers, steam the mangetout and beans for a couple of mins. Serve the curry in bowls with some of the veg piled on top (serve the rest separately) along with the spring onions and the rest of the coriander leaves. Serve with a bowl of Thai fragrant rice and lime wedges for squeezing over.

Steps:

• You will need a non-stick baking tin measuring 25.5cm x 15cm (10 x 6 inches) and 2.5 cm (1 inch) deep, the base lined with greaseproof paper.
• Preheat oven to gas mark 3, 325ºF, 170ºC.
• Begin by whisking the sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve.
• Now stir all this together and then fold in the orange zest, carrots and sultanas.
• Pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
• While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed.
• Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. When the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible.
• Leave the cake on one side to cool in the tin, during which time the syrup will be absorbed.
• Then, when the cake is completely cold, remove from the tin. spread the topping over, cut into 12 squares and dust with a little more cinnamon.