Pad thai recipe
information
Calories per serving 330
ingredients
225 g (8 oz) thin egg noodles
2 tablespoons Thai fish sauce
2 tablespoons tomato puree
1 teaspoon caster sugar
1 teaspoon rice wine vinegar
low fat cooking spray
150 g (5 1/2 oz) white cabbage, shredded
225 g (8 oz) carrots, grated or cut into thin strips
150 g (5 1/2 oz) fresh beansprouts
6 spring onions, cut into long, thin strips
175 g (6 oz) prawns, peeled
2 tablespoons Thai fish sauce
2 tablespoons tomato puree
1 teaspoon caster sugar
1 teaspoon rice wine vinegar
low fat cooking spray
150 g (5 1/2 oz) white cabbage, shredded
225 g (8 oz) carrots, grated or cut into thin strips
150 g (5 1/2 oz) fresh beansprouts
6 spring onions, cut into long, thin strips
175 g (6 oz) prawns, peeled
To serve
25 g (1 oz) salted peanuts, chopped
1 teaspoon chilli flakes
1 teaspoon chilli flakes
method
1. Place the noodles in a large bowl and pour boiling water over to just cover them. Leave them to stand for 10 minutes.
2. Mix together the fish sauce, tomato puree, sugar and rice wine vinegar Set aside.
3. Drain the noodles thoroughly.
4. Spray a large non stick frying pan or wok with low fat cooking spray, and add the noodles, cabbage, carrots, beansprouts and spring onions.
5. Stir fry for 5 minutes.
6. Add the prawns and fish sauce mixture to the pan, and stir fry for 2 - 3 minutes until it is all piping hot.
7. Transfer to four warmed serving dishes, and scatter with the chopped peanuts and chilli flakes.
2. Mix together the fish sauce, tomato puree, sugar and rice wine vinegar Set aside.
3. Drain the noodles thoroughly.
4. Spray a large non stick frying pan or wok with low fat cooking spray, and add the noodles, cabbage, carrots, beansprouts and spring onions.
5. Stir fry for 5 minutes.
6. Add the prawns and fish sauce mixture to the pan, and stir fry for 2 - 3 minutes until it is all piping hot.
7. Transfer to four warmed serving dishes, and scatter with the chopped peanuts and chilli flakes.
serving amount
serves 4.
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