Prawn Pad Thai
Unleash the authentic flavors of Thailand with this mouthwatering Prawn Pad Thai recipe, perfect for a quick yet satisfying meal. Featuring tender rice noodles tossed in a savory-sweet tamarind sauce, succulent prawns, and crunchy bean sprouts, this dish is a delightful balance of textures and flavors. Packed with aromatic garlic, fresh spring onions, and a kick of chili flakes, Prawn Pad Thai is topped with crushed peanuts for a nutty crunch and served with a squeeze of zesty lime. Ready in just 30 minutes, this easy-to-follow recipe brings restaurant-quality Thai cuisine to your kitchen. Perfect for dinner parties or a cozy night in, it's a versatile dish that will quickly become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g Dried rice noodles
- 300 g Prawns (peeled and deveined)
- 2 tbsp Vegetable oil
- 2 units Garlic cloves (minced)
- 2 units Eggs
- 100 g Bean sprouts
- 3 units Spring onions (thinly sliced)
- 2 tbsp Tamarind paste
- 3 tbsp Fish sauce
- 2 tbsp Sugar
- 1 tbsp Lime juice
- 3 tbsp Crushed peanuts
- 1 tsp Chilli flakes
- 2 tbsp Coriander leaves (optional, for garnish)
- 4 units Lime wedges (for serving)
Instructions
Soak the rice noodles in warm water for 20 minutes or until softened. Drain and set aside.
In a small bowl, mix the tamarind paste, fish sauce, sugar, and lime juice. Set the sauce mixture aside.
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Add the prawns and stir-fry for 2-3 minutes until they are pink and cooked through. Remove from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok, followed by the minced garlic. Stir-fry for 30 seconds until fragrant.
Push the garlic to one side of the wok and crack the eggs into the empty space. Scramble them gently, then mix with the garlic.
Add the soaked rice noodles to the wok and pour the prepared sauce mixture over the noodles. Toss to coat everything evenly.
Return the cooked prawns to the wok, along with the bean sprouts and spring onions. Stir-fry for 2-3 minutes until everything is heated through.
Remove the wok from heat and sprinkle the crushed peanuts and chilli flakes over the Pad Thai.
Serve hot, garnished with coriander leaves (if using) and lime wedges on the side.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 4294 mg | 187% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 52.1 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 13.5 mcg | 67% | |
| Calcium | 312 mg | 24% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1859 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
