Prawn pad thai
Dry rice noodles
100 g, stick variety
1 clove(s), crushed
Fresh red chilli
1 whole, long, thinly sliced
200 g, peeled, small
1 medium, beaten
1 medium, coarsely grated
2 individual, thinly sliced
1½ tbs, unsalted, roughly chopped
1 medium, cut into wedges to serve
1 x 3 second spray(s)
- Cook noodles following packet instructions. Drain. Refresh under cold water and drain.
- Spray a wok or large non-stick frying pan with oil and heat over high heat. Stir-fry garlic and chilli for 1 minute or until fragrant. Add prawns and stir-fry for 1-2 minutes or until prawns just change colour.
- Push everything to one side of wok, add egg and scramble, stirring with a wooden spoon.
- Add zucchini, fish sauce, shallots and bean sprouts and stir-fry for 3 minutes. Add noodles and stir-fry for 1-2 minutes or until heated through. Sprinkle with peanuts and drizzle with lime juice. Serve with lime wedges.