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Photo of Prawn pad Thai by WW

Prawn pad Thai

7
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
This refreshing noodle dish makes the most prawns and eggs, to create a light but filling meal.

Ingredients

Rice Noodles, dry

240 g

Calorie controlled cooking spray

4 spray(s)

Garlic

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

Courgette

1 medium, coarsely grated

Thai Fish Sauce

1 tablespoon(s)

Spring Onions

2 medium, finely sliced

Beansprouts

100 g

Unsalted Peanuts

20 g, roasted, roughly chopped, to serve

Lime Juice, Fresh

2 tablespoon(s)

Lime

1 medium, cut into wedges, to serve

Instructions

  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.

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