Prawn pad Thai
Rice Noodles, dry
Calorie controlled cooking spray
1 clove(s), crushed
Chilli, Green or Red
1 individual, red, deseeded and finely sliced
King Prawns, Raw
Egg, whole, raw
1 medium, raw, beaten
1 medium, coarsely grated
Thai Fish Sauce
2 medium, finely sliced
20 g, roasted, roughly chopped, to serve
Lime Juice, Fresh
1 medium, cut into wedges, to serve
- Cook the noodles to pack instructions and set aside.
- 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.
- Push everything to one side of the pan, then add the egg and scramble, stirring with a wooden spoon.
- 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.