Go Back

Healthy tiger prawn pad Thai

Recreate this takeout favourite with a healthy version which is no less tasty.

Ingredients
  

  • 20 extra large whole cooked tiger prawns head and shell removed and deveined, tail on
  • 300 g rice noodles cooked as per packet instructions
  • 1 tbsp olive oil
  • Quarter cup pad thai paste
  • 2 tsp soy sauce
  • 1 egg lightly whisked
  • 1 bunch broccolini ends trimmed and cut into 3cm lengths
  • Half cup beansprouts
  • 4 spring onions finely sliced
  • 2 tbsp crushed peanuts toasted
  • Additional beansprouts lime wedges and chilli for serving

Instructions
 

  • Heat oil in a large frying pan or wok over medium-high heat.
  • Add paste and soy sauce, cook for 1 to 2 minutes. Stir in broccolini, cook whilst tossing for a further 3 minutes.
  • Push broccolini to the side of the wok and pour in the egg, chopping it up as it is cooking.
  • Add prawns, cooked noodles, beansprouts and spring opinions to the wok, toss for 1 to 2 minutes
  • Serve with chopped peanuts, additional beansprouts, lime wedges and chilli.

Notes

Avoid mushy noodles by not over cooking and draining right away.