Prawn pad Thai

Prawn pad Thai
  • 0:25 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Featured in
Noodle recipes, Nutrition information


  • 1/2 bunch shallots, trimmed
  • 250g Chang's Thai-style rice noodles
  • 1 1/2 tablespoons peanut oil
  • 2 eggs, lightly beaten
  • 20 green prawns, peeled, deveined, tails intact
  • Pinch Masterfoods dried chilli flakes
  • 1/3 cup (80ml) fresh lime juice
  • 1/3 cup (80ml) fish sauce
  • 2 tablespoons brown sugar
  • 2 cups (130g) bean shoots
  • 1 bunch coriander, sprigs picked
  • Roasted unsalted peanuts, chopped, to serve
  • Lime wedges, to serve


  • Step 1
    Cut the shallots into 10cm lengths, then cut into thin strips lengthways.
  • Step 2
    Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes to soak. Drain.
  • Step 3
    Meanwhile, heat 2 teaspoons of the oil in a wok or large frying pan over a high heat. Add the eggs. Swirl the pan to coat the base. Cook for 2 minutes or until set. Transfer to a chopping board. Roll up the omelette and slice them into 1cm-thick strips.
  • Step 4
    Heat the remaining oil in the wok or frying pan over a medium-high heat. Add the prawns and chilli flakes. Cook, tossing, for 3 minutes or until the prawns are cooked through.
  • Step 5
    Add the noodles, lime juice, fish sauce, brown sugar, bean shoots, coriander and shallots. Toss through until well combined. Top with chopped peanuts and serve with lime wedges for decoration.

  • Low kilojoule
  • Low sugar


  • 1875 kj


  • 11g

    Fat Total

  • 3g

    Saturated Fat

  • 3g


  • 27g


  • 215mg


  • 2229.6mg


  • 9g

    Carbs (sugar)

  • 59g

    Carbs (total)

All nutrition values are per serve


Rice noodles: Make any meal more substantial and filling. Soak the noodles in hot water, then drain and add them to stir-fries, curries and soups.

Dried chilli flakes: A popular condiment in Asian cuisine, it often sits in a small dish at the table along with soy sauce for people to use as they choose.

Bean shoots: These inexpensive and tasty vegies are a good source of vitamin C. Add any leftovers you might have to your stir-fries or healthy salads.

  • Author: Gemma Purcell
  • Publication: Fresh Living



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