WeightWatchers Prawn pad Thai recipe
This refreshing noodle dish makes the most of low SmartPoint ingredients, such as prawns and eggs, to create a light but filling meal.
Refreshing dish with a taste of eastern promise
Prawn pad Thai
Serves 4 l Prep 15 minutes l Cook 10 minutes
240g Rice Noodles, dry
1 clove garlic, crushed
1 fresh chilli, green or red, deseeded and finely sliced
200 g raw king prawns
1 medium egg, beaten
1 medium courgette, coarsely grated
1tbsp Thai fish sauce
2 medium spring onions, finely sliced
20g roasted, unsalted peanuts, roughly chopped
2tbsp lime juice
1 medium lime, cut into wedges, to serve
Calorie-controlled cooking spray
1. Cook the rice noodles to pack instructions and set aside.
2. Put a wok or large nonstick frying pan over a high heat and mist with calorie-controlled cooking spray. Add the crushed garlic and finely sliced chilli and cook for two minutes until fragrant, then add the prawns and cook for one to two minutes until they start to turn pink.
3. Push everything to one side of the pan, then add the beaten egg and scramble, stirring with a wooden spoon.
4. Add the grated courgette, Thai fish sauce, finely sliced spring onions and the bean sprouts, cook for three minutes, then add the noodles and toss to combine. 5. Serve topped with the unsalted peanuts, and drizzle over the lime juice. Serve with lime wedges on the side.
Smartpoints: Green 8 l Blue 7 l Purple 7