SW recipe: Chicken and prawn Padthai

Serves 4
Syns per serving 2
Ready in 50 minutes

200g dried flat rice noodles
Low-calorie cooking spray
2 skinless and boneless chicken breasts, sliced into 1cm-thick pieces
250g raw peeled king prawns, defrosted if frozen
1 onion, finely sliced
200g sugar snap peas
2 large eggs, beaten
3 garlic cloves, crushed
200g bean sprouts
4 spring onions, finely sliced
20g fresh coriander, leaves roughly chopped, reserving a few whole leaves to serve
20g Thai basil, roughly chopped (if you can’t find Thai basil, you can use extra fresh coriander or mint leaves)
25g unsalted peanuts, dry-fried stirring continuously until beginning to turn brown, then finely chopped

For the sauce:
Juice of 2 limes, plus extra slices to serve
3 tbsp reduced-salt soy sauce
3 tbsp Thai fish sauce
½ tsp mild chilli powder
1 tbsp rice vinegar
1½ level tbsp sweetener granules


1 Soak the noodles in cold water for 10 minutes, then rinse thoroughly in a colander with cold water. Soak again in just-boiled water for 10 minutes, then rinse in lots of warm water. Prise apart any noodles that are stuck together, then rinse in cold water and set aside to drain.

2 Mix together all the sauce ingredients and set aside. Spray a large, non-stick wok with low-calorie cooking spray and place over a medium-high heat. When hot, fry the chicken for 1 minute on each side, then transfer to a plate. Add the prawns, fry until pink, then add to the plate.

3 Wipe out the wok with kitchen paper. Spray with low-calorie cooking spray and return to a medium-high heat. Add the onion and sugar snap peas, and stir-fry for 4-5 minutes, or until just coloured.

4 Push the onion and sugar snap peas over to one side of the wok. Spray the empty side of the wok with low-calorie cooking spray and pour in the beaten eggs.

5 Tilt the wok to one side, and gently scramble the eggs, using a spatula to keep the chunks big, until they’re completely set. Then stir the eggs, onion and sugar snap peas together.

6 Increase the heat to high. Add the noodles, sauce, garlic and bean sprouts. Stir-fry for 3-4 minutes. Add the chicken, prawns and spring onions. Fry for 1-2 minutes until everything is piping hot. Add the chopped coriander and basil. Divide between 4 bowls, then divide over the nuts and coriander leaves. Serve with the lime slices.


Because pad thai is mostly noodles, it’s really important they’re properly cooked and not claggy, hence all the rinsing! Timing is important with this dish, too, so it’s good to prep and line everything up in dishes in the order that they’re added to the wok

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