Prawn pad Thai
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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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