Name: One-pan prawn pad Thai
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Thai
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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One-pan prawn pad Thai

One-pan prawn pad Thai

Good Food team

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Serves 4

Easy

Prep: 25 mins

Cook: 10 mins

A star rating of 3 out of 5.3 ratingsRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal362
fat13g
saturates3g
carbs44g
sugars2g
fibre1g
protein21g
salt0.82g

low

Method

step 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.
step 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 TIPS

MAKE IT INTO A SOUP

Cover 75g thin rice noodles with a kettleful of water and set aside. Meanwhile, bring 600ml chicken stock to the boil and add the prawns, ginger, halved bok choi, beansprouts and spring onions. Simmer for 2 mins. Drain the noodles, divide between 2 bowls, then ladle over the prawn broth. Stir a spoonful of sweet chilli sauce and a squeeze of lemon or lime juice into each before serving.

Recipe from Good Food magazine, September 2010

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A star rating of 3 out of 5.3 ratings

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