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Photo of Prawn pad Thai by WW

Prawn pad Thai

Total Time
30 min
15 min
15 min
Everyone is a big fan of Pad Thai. The peanut flavour combines all the ingredients together to create an amazing burst of flavour. Enjoy in just 30 minutes.


Dry rice noodles

200 g

Fish sauce

2 tbs

Lime juice

2 tbs

Brown sugar

2 tbs

Soy sauce

1 tbs

Sunflower oil

3 tsp

Raw peeled prawns

20 small, peeled, deveined

Sesame oil

1 tsp

Green string beans

350 g, (snake beans) cut into 3cm pieces

Green shallot(s)

4 individual, sliced


2 small, lightly beaten

Bean sprouts

250 g

Fresh coriander

½ cup(s)

Roasted peanuts

2 tbs, crushed


  1. Cook noodles following packet instructions or until just tender. Drain. Rinse under cold water. Whisk fish sauce, juice, sugar and soy sauce in a small jug until combined.
  2. Heat a wok over medium-high heat. Add sunflower/canola oil and heat for 30 seconds. Stir-fry prawns, in batches, for 2–3 minutes or until cooked through. Transfer to a plate.
  3. Reheat wok over medium-high heat. Add sesame oil and heat for 5 seconds. Stir-fry beans and 2 tablespoons water for 2–3 minutes or until beans are just tender. Add shallots and stir-fry for 1 minute. Push vegetables to side of the wok. Add egg. Cook, stirring occasionally, for 1 minute or until scrambled and just set.
  4. Add noodles, fish sauce mixture, prawns, bean sprouts and coriander to the wok. Stir-fry until heated through. Serve sprinkled with nuts.


SERVING SUGGESTION: Steamed Asian greens, such as choy sum or baby bok choy. TIP: You can use green beans instead of snake beans.