Doesn't it look good?
They've sold millions of their first two Hairy Dieters books which show you how to cook lower calorie versions of your fave foods to lose weight – and keep it off.
This recipe is from the duo's third book, Good Eating, and is perfect for those on low-carb diets. Once you get the knack of this you'll make it over and over again.
Si and Dave write: 'We've kept the calories down by using carrot, courgettes and bean sprouts instead of noodles. We do allow a sprinkling of peanuts, as they really make a difference to the flavour.
'Do check what tamarind paste you use. If it's concentrated, use just a teaspoon, but if not you'll need about a tablespoonful.'
- 1tbsp vegetable oil
- 1 shallot, sliced
- 1 carrot, cut into matchsticks
- 1 small courgette, cut into matchsticks
- 5g chunk of fresh root ginger, peeled and finely chopped
- 1 red chilli, deseeded and sliced
- 2 garlic cloves, sliced
- 100g shelled raw tiger prawns, roughly chopped
- 100g bean sprouts
- Oil, for spraying
- 4 eggs
- Flaked sea salt
- Freshly ground black pepper
- FOR THE SAUCE
- 1tsp tamarind paste (1 tbsp if it's not concentrated)
- 1tbsp fish sauce
- 1tsp palm sugar (or caster sugar)
- ¼tsp shrimp paste (optional)
- TO SERVE
- 2 spring onions, shredded
- Handful of coriander, chopped
- 1tsp finely chopped peanuts
Method1 To make the sauce, mix all the ingredients together.
2 To make the Pad Thai, heat the oil in a wok until smoking, then add the shallot, carrot, courgette, ginger and chilli. Stir-fry for 3 mins, then add the garlic.
3 Stir-fry for another minute, then push everything to one side of the wok and add the prawns. Cook for another minute and add the sauce. Let it bubble and stir in the bean sprouts. Set aside and keep warm.
4 Lightly spray a large non-stick frying pan with oil and place it over a medium heat until hot. Break two eggs into a bowl and whisk, then season. Pour the eggs into the frying pan, swirling it around so the whole base is covered. Cook for a couple of minutes until the eggs are just about cooked through, then turn down the heat.
5 Put half of the Pad Thai mixture in a line slightly to the side of the centre of the omelette. Sprinkle over half the spring onions, coriander and peanuts. Fold one side over the filling, then the other side.
6 Roll the omelette over and out of the pan on to a plate. Repeat this with the other two eggs and the rest of the filling to make the second omelette.
Prep Time20 minutes
Cook Time15 minutes
Nutrition InformationServes 2
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