Photo of Prawn pad Thai omelette by WW

Prawn pad Thai omelette

Points® value
Total Time
35 min
20 min
15 min


Rice Noodles, dry

35 g

Calorie controlled cooking spray

4 spray(s)

King Prawns, Raw

75 g, peeled and deveined


1 clove(s), crushed

Carrots, raw

½ medium, cut into matchsticks

Chilli, green or red

1 individual, deseeded and finely chopped


50 g

Spring Onions

2 medium

Sweet soy sauce

½ tablespoon(s), level

Basil, fresh

10 leaf/leaves, thai basil leaves work really well in this

Unsalted Peanuts

5 g

Egg, whole, raw

2 medium, raw

Skimmed Milk

50 ml

Thai Fish Sauce

1 teaspoon(s)


  1. Prepare the rice noodles to pack instructions, then refresh under cold running water. Drain and set aside.
  2. Mist a large nonstick frying pan with cooking spray and set over a medium-high heat. Cook the prawns and garlic, stirring, for 2 minutes or until the prawns are pink and almost cooked through.
  3. Add the carrot, half the chilli, the bean sprouts, spring onions, sweet soy sauce and prepared noodles to the frying pan. Stir-fry for 2-3 minutes, then stir in the torn basil and half the peanuts.
  4. Whisk the eggs, milk and fish sauce in a jug until combined. Mist a small nonstick frying pan with cooking spray and set over a medium-high heat. Pour the egg mixture into the pan and cook for 30 seconds or until the base of the omelette is set. Using a spatula, draw the edges of the omelette into the centre to allow any uncooked egg to run underneath. Cook for another 2-3 minutes or until the egg is almost set.
  5. Arrange the prawn mixture over half the omelette and fold over to enclose the filling. Serve topped with the remaining chilli and peanuts, and the extra basil leaves.