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Healthy tiger prawn pad Thai
Recreate this takeout favourite with a healthy version which is no less tasty.
Print Recipe
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.