Prawn Pad Thai

Serves: 4

Time to make: 24 mins

No dairy | Low Fat | High protein

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

Method:

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.

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