WeightWatchers Prawn pad Thai recipe

Refreshing dish with a taste of eastern promise

Prawn pad Thai

Serves 4 l Prep 15 minutes l Cook 10 minutes

ingredients

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

100g beansprouts

20g roasted, unsalted peanuts, roughly chopped

2tbsp lime juice

1 medium lime, cut into wedges, to serve

Calorie-controlled cooking spray

Method

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