Prawn pad thai
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This refreshing noodle dish uses prawns and eggs, to create a light but filling meal.
Ingredients
Dry rice noodles
100 g, stick variety
Garlic
1 clove(s), crushed
Fresh red chilli
1 whole, long, thinly sliced
Raw peeled prawns
200 g, peeled, small
Egg(s)
1 medium, beaten
Zucchini
1 medium, coarsely grated
Fish sauce
3 tsp
Green shallot(s)
2 individual, thinly sliced
Bean sprouts
100 g
Roasted peanuts
1½ tbs, unsalted, roughly chopped
Lime juice
1 tbs
Lime(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook noodles following packet instructions. Drain. Refresh under cold water and drain.
2
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.
3
Push everything to one side of wok, add egg and scramble, stirring with a wooden spoon.
4
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.
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