Prawn Pad Thai

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK
  • GARNISH

Nutritional

  • Serving Size: 1 (255.9 g)
  • Calories 463.9
  • Total Fat - 10.4 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 237.7 mg
  • Sodium - 898.8 mg
  • Total Carbohydrate - 67.5 g
  • Dietary Fiber - 1.3 g
  • Sugars - 23.5 g
  • Protein - 24.4 g
  • Calcium - 104.5 mg
  • Iron - 1.5 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0.1 mg

Step 1

Cook noodles according to packet directions and then drain and then cover to keep warm.

Step 2

Combine prawns with Thai Stir-in seasoning in a bowl.

Step 3

Heat an oiled, large non-stick wok over high heat and add prawns in two batches, stir-frying for about 2 minutes or until almost cooked.

Step 4

Return first batch of prawns to the pan and add noodles with onions, egg and honey and soy stir-fry marinade sauce and stir-fry for a further 1 to 2 minutes, or until prawns are cooked.

Step 5

Serve garnished with chopped fresh coriander and chopped peanuts.

Step 6

TIP - try using frozen prawn meat or marinated garlic peeled prawns for added flavour.

Tips & Variations


No special items needed.