Photo of Prawn pad Thai by WW

Prawn pad Thai

7 - 8
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
This refreshing noodle dish makes the most prawns and eggs, to create a light but filling meal.


Rice Noodles, dry

240 g

Calorie controlled cooking spray

4 spray(s)


1 clove(s), crushed

Chilli, Green or Red

1 individual, red, deseeded and finely sliced

King Prawns, Raw

200 g

Egg, whole, raw

1 medium, raw, beaten


1 medium, coarsely grated

Thai Fish Sauce

1 tablespoons

Spring Onions

2 medium, finely sliced


100 g

Unsalted Peanuts

20 g, roasted, roughly chopped, to serve

Lime Juice, Fresh

2 tablespoon(s)


1 medium, cut into wedges, to serve


  1. Cook the noodles to pack instructions and set aside.
  2. Put a wok or large nonstick frying pan over a high heat and mist with cooking spray. Add the garlic and chilli and cook for 2 minutes until fragrant, then add the prawns and cook for 1-2 minutes until they start to turn pink.
  3. Push everything to one side of the pan, then add the egg and scramble, stirring with a wooden spoon.
  4. Add the courgette, fish sauce, spring onions and bean sprouts, cook for 3 minutes, then add the noodles and toss to combine. Serve topped with the peanuts, the lime juice drizzled over and the lime quarters on the side.