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Photo of Prawn and vegetable pad Thai noodle stir-fry by WW

Prawn and vegetable pad Thai noodle stir-fry

9
Points®
Total Time
35 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Bring home a taste of Thailand with our version of prawn and vegie pad thai stir fry

Ingredients

Dry rice noodles

200 g, thick variety

Light peanut butter

2 tbs, smooth variety

Chicken stock

¼ cup(s), (60ml)

Sunflower oil

1 tbs, or canola oil

Raw peeled prawns

500 g, frozen, peeled, thawed

Red onion

1 medium, halved, sliced

Garlic

2 clove(s), crushed

Broccoli

300 g, cut into florets

Carrot(s)

1 medium, halved lengthways, thinly sliced

Snow peas

100 g, halved

Soy sauce

2 tsp

Fish sauce

2 tsp

Lime juice

2 tbs

Lime(s)

1 medium, wedges to serve

Fresh red chilli

1 whole, sliced

Instructions

  1. Place the noodles in a large heatproof bowl and cover with boiling water. Soak for 5 minutes or until softened. Drain. Combine peanut butter and stock in a small bowl.
  2. Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry prawns for 2-3 minutes or until cooked. Transfer to a plate.
  3. Reheat the wok over high heat. Add the remaining oil and heat for 30 seconds. Stir-fry the onion and garlic for 2-3 minutes or until onion has softened. Add the broccoli, carrot and snow peas, and stir-fry for 2-3 minutes or until tender. Add the soy sauce, fish sauce, lime juice, noodles, peanut butter mixture and prawns. Cook, tossing gently, for 2-3 minutes or until heated through. Serve with lime wedges and chilli.

Notes

TIP: For a budget-friendly option, use frozen green prawns instead of fresh prawns. Thaw overnight in fridge before cooking.

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