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Prawn pad Thai

Prawn pad thai

4
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
This refreshing noodle dish uses prawns and eggs, to create a light but filling meal.

Ingredients

Dry rice noodles

100 g, stick variety

Garlic

1 clove(s), crushed

Fresh red chilli

1 whole, long, thinly sliced

Raw peeled prawns

200 g, peeled, small

Egg(s)

1 medium, beaten

Zucchini

1 medium, coarsely grated

Fish sauce

3 tsp

Green shallot(s)

2 individual, thinly sliced

Bean sprouts

100 g

Roasted peanuts

1½ tbs, unsalted, roughly chopped

Lime juice

1 tbs

Lime(s)

1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook noodles following packet instructions. Drain. Refresh under cold water and drain.
  2. Spray a wok or large non-stick frying pan with oil and heat over high heat. Stir-fry garlic and chilli for 1 minute or until fragrant. Add prawns and stir-fry for 1-2 minutes or until prawns just change colour.
  3. Push everything to one side of wok, add egg and scramble, stirring with a wooden spoon.
  4. Add zucchini, fish sauce, shallots and bean sprouts and stir-fry for 3 minutes. Add noodles and stir-fry for 1-2 minutes or until heated through. Sprinkle with peanuts and drizzle with lime juice. Serve with lime wedges.

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