One-pan Prawn Pad Thai
This recipe combines tender rice noodles with succulent prawns, crisp vegetables, and fluffy eggs in a flavorful stir-fry. The sweet and savory notes are complemented by a hint of ginger, creating a satisfying and delicious dish that is perfect for a quick and easy meal. Serve with a side of sweet chili sauce and crunchy prawn crackers for a delightful Asian-inspired meal.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
10M
Prep Time
PT25M
Yield
Serves 4
Nutrition
- Calories: 362 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 0.82 milligram of sodium
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