Prawn Pad Thai

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

Recipe: #30466

September 28, 2018



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

Original is 4 servings
  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For best results, use fresh prawns that have been peeled and deveined.
  • Gourmet Garden Thai Stir-in Seasoning is recommended for this recipe, as it adds a great flavor to the dish.

  • Substitute the shrimp for tofu: Tofu is a great source of protein and is a great substitute for those who are vegetarian or vegan. It is also an excellent source of iron, calcium, and other essential vitamins and minerals.
  • Substitute the honey and soy stir-fry marinade sauce for a teriyaki sauce: Teriyaki sauce is a great alternative to honey and soy stir-fry marinade sauce. It has a sweet and savory flavor that adds a delicious depth to the dish and can be easily found in most grocery stores.

Vegetarian Pad Thai Replace the prawns with 1 block of firm tofu, cubed, and stir-fry for 3-4 minutes until golden. Replace the honey and soy stir-fry marinade sauce with a vegan-friendly stir-fry sauce.



Coconut Rice: This fragrant coconut rice is the perfect accompaniment to the Prawn Pad Thai. The creamy texture of the coconut rice complements the savoury and spicy flavours of the Pad Thai, creating a delicious and balanced meal.


Thai Mango Salad: This sweet and tangy Thai Mango Salad is a great way to balance out the flavours of the Prawn Pad Thai and Coconut Rice. The crunchy vegetables, fresh mango, and zesty dressing combine to create a light and refreshing side dish that will perfectly complement the other two dishes.




FAQ

Q: Can I use frozen prawns for this recipe?

A: Yes, you can use frozen prawns for this recipe. Make sure to thaw them before using. You can also use marinated garlic peeled prawns for added flavour.



Q: What type of oil is best for this recipe?

A: Olive oil is the best choice for this recipe. It has a mild flavour and is high in healthy fats. You can also use sunflower oil or coconut oil.

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Fun facts:

The original Pad Thai recipe was created by the famous street food chef Plaek Phibunsongkhram in the 1940s. He was the Prime Minister of Thailand at the time, and the dish was meant to be a symbol of national identity.

Pad Thai has become a popular dish all over the world and is often served at celebrity parties. In 2014, Beyonce hosted a Pad Thai-themed dinner for her husband Jay-Z's 44th birthday.