One-pan prawn pad Thai

One-pan prawn pad Thai

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Cooking time

Prep: 25 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Make a light, fresh version of the classic Thai noodle dish. Who needs takeaways?

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
362
protein
21g
carbs
44g
fat
13g
saturates
3g
fibre
1g
sugar
2g
salt
0.82g

Ingredients

  • 200g rice noodles
  • 200g raw peeled king prawns
  • 1 tsp finely chopped or grated ginger
  • 2 tbsp sunflower oil
  • 4 eggs, beaten
  • 100g beansprouts
  • 4 baby bok choi or 1 small young cabbage, shredded
  • 6 spring onions, thinly sliced
  • 1 tsp soy sauce
  • sweet chilli sauce and prawn crackers, to serve

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Method

  1. Pour a kettleful of boiling water over the noodles and cover for 10 mins. Meanwhile, mix together the prawns and ginger. Heat 1 tsp oil in a large non-stick frying pan and stir-fry the gingery prawns over a high heat for 2 mins until pink. Tip into a bowl. Return the pan to the heat and add another tbsp oil. When hot, pour in the beaten eggs, spreading out to form an even layer. Cook until set, then lift out of the pan, roughly shred with a knife and set aside. Drain the noodles.
  2. Heat the remaining oil in the pan and stir-fry the beansprouts, bok choi and spring onions for 2 mins or until the bok choi softens. Return the prawns, noodles, eggs and soy sauce to the pan, tossing to combine. Serve immediately with sweet chilli sauce and prawn crackers, if you like.

Recipe from Good Food magazine, September 2010

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Comments

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Jane.carr2's picture
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I found this recipe very bland, it deffinately needed the sweet chilli sauce to liven it up.
It was quick and easy to put together.

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