One-pan prawn pad Thai

One-pan prawn pad Thai

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(1 ratings)

Prep: 25 mins Cook: 10 mins


Serves 4
Make a light, fresh version of the classic Thai noodle dish. Who needs takeaways?

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal362
  • fat13g
  • saturates3g
  • carbs44g
  • sugars2g
  • fibre1g
  • protein21g
  • salt0.82g
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  • 200g rice noodles
  • 200g raw peeled king prawns
  • 1 tsp finely chopped or grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g beansprouts
  • 4 baby bok choi or 1 small young cabbage, shredded
  • 6 spring onions, thinly sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • sweet chilli sauce and prawn crackers, to serve


  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.

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Comments (1)

Jane.carr2's picture

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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