Recipe | Prawn Pad Thai - ENT Wellbeing Sydney

Prawn Pad Thai

Serves: 4
Time to make: 24 mins

Ingredients

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

Nutrition (per serve)

Energy:	2240kJ
Calories:	535cal
Protein:	33.8g
Fat:	6.5g
– saturated:	1.4g
Carbohydrates:	81.6g
– sugars:	10.4g
Dietary Fibre:	5.7g
Sodium:	940mg
Calcium:	160mg
Iron:	2.6mg

Instructions

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.
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.
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.
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.

Recipe sourced from: Australian Healthy Food Guide