Prawn pad Thai
(at time of publication)
Step 1 Cook noodles according to packet instructions. Drain, refresh in cold water, drain again and set aside. In a small bowl, whisk together soy sauce, honey, lime juice, fish sauce and 2 tablespoons water.
Step 2 Spray a wok or large frying pan with oil. Add garlic and chilli and stir-fry over high heat for 20 seconds. Add prawns, all the vegies and a splash of water and stir-fry for 2 minutes. Remove from pan and lower heat to medium.
Step 3 Spray pan with a little more oil, add eggs and heat gently for 30 seconds. Gently ‘scramble’ eggs with a spoon for a further 30 seconds. Add noodles and prawn mixture. Stir until combined.
Step 4 Add the fish sauce mixture to the pan and cook for a further 1 minute, until heated through. Top with bean sprouts, coriander leaves and peanuts to serve.
Make it gluten-free: Use gluten-free soy sauce and noodles.
About this Recipe
- 350g flat rice noodles
- 2 tablespoons reduced-salt soy sauce
- 3 teaspoons honey
- 1 1/2 tablespoons lime juice
- 2 teaspoons fish sauce
- 2 cloves garlic, sliced
- 1 large red chilli, seeded, chopped
- 350g raw prawns, peeled
- 6 green onions, thickly sliced
- 2 cups snow peas
- 2 small carrots, chopped
- 1 red capsicum, chopped
- 2 eggs, lightly beaten
- beans sprouts, coriander and
- chopped raw peanuts, to serve
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified