Prawn pad Thai with broccolini

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

200g rice stick noodles

4 tablespoons lime juice

2 teaspoons fish sauce

4 teaspoons brown sugarlight brown cane sugarX

spray oil

400g raw prawns, tails intact

1 onion, cut in thin wedges

1 large carrot, peeled, cut in thin matchsticks

2 bunches broccolini, trimmed, cut in long florets

1 red capsicum, seeded, thinly sliced

1 cup bean sprouts

2 tablespoons chopped peanuts, to serve

lime wedges, to serve

Instructions

Stay Awake

1 Place noodles in a heatproof bowl, cover with boiling water and leave to soak for 5 minutes. Drain well. Combine lime juice, fish sauce and sugar. Stir to dissolve sugar. Set sauce aside.

2 Spray a large wok with oil and set over a high heat. Cook prawns in 2 batches for 2-3 minutes or until golden and just cooked through. Remove pan from heat. Set prawns aside. Spray wok with a light coating of oil and return to high heat. Add onion and carrot. Stir-fry for 2 minutes. Add broccolini and capsicum. Stir-fry for 1-2 more minutes.

3 Add bean sprouts. Stir-fry for 1 minute. Add noodles, prawns and sauce. Cook, tossing, for 1-2 minutes or until noodles are coated in sauce.

4 Scatter pad Thai with chopped peanuts. Serve with lime wedges.

Variations

Make it gluten free: Check fish sauce is gluten free.

Nutrition Info (per serve)

Calories 277 cal

Kilojoules 1160 kJ

Protein 21 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 30 g

Sugar 8 g

Dietary fibre 5 g

Sodium 530 mg

Calcium 100 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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