Prawn Pad Thai

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

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.
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.
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.
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.

Recipe sourced from: Australian Healthy Food Guide