Prawn Pad Thai

A simple and budget-friendly pad thai recipe from Eat Well For Less: Quick and Easy Meals made with king prawns and packed with nutritious veggies, for a delicious family favourite dish.

From the book

Eat Well for Less: Quick & Easy Meals by
Eat Well for Less: Quick & Easy Meals
Budget-friendly midweek meals
All the recipes from the TV series
Simple sweet treats

Introduction

Pad thai can be found all over Thailand and Indonesia - everyone has their own variation. This one combines king prawns with a healthy dose of mixed fresh vegetables, providing two portions of your 5-a-day. You can make it spicier or milder, depending on how much chilli you add. 

Serves 4

Ingredients

200g wide rice noodles
1 tbsp vegetable oil
A small bunch spring onions, trimmed and finely sliced
1 lemon grass stalk, tough outer leaves removed, halved lengthways, then finely chopped
1 red chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
2 red peppers, deseeded and thinly sliced
3 tbsp soy sauce
2 tbsp sweet chilli sauce
250ml hot vegetable stock
160g green beans, halved
160g broccoli, cut into florets
200g raw peeled king prawns (defrosted, if frozen)
3 eggs, lightly beaten
160g fresh spinach, roughly chopped
Finely grated zest and juice of 1 lime
25g roasted unsalted peanuts, lightly crushed
2 tbsp roughly chopped coriander

Essential kit

You will need: a large, heatproof bowl and a wok with a lid.

Instructions

1. Put the noodles into a large, heatproof bowl, then pour over enough boiling water to cover and leave to soak for about 8–9 minutes. Drain and set aside.

2. Heat a wok until hot, then add the vegetable oil, spring onions, lemon grass, chilli and garlic and stir-fry over a high heat for 1 minute. Add the peppers and stir-fry for 2 minutes or until just softened.

3. Reduce the heat, add the soy sauce, sweet chilli sauce and hot stock and bring to a simmer. Add the green beans and broccoli, then cover with a lid and simmer for a further 2 minutes. Remove the lid, add the prawns and simmer for 2 minutes until they are just pink.

4. Add the beaten eggs to the pan and stir through quickly – you want the eggs to become evenly distributed throughout. Add the drained noodles, the spinach and lime zest and juice and stir through – you want the spinach to be just wilted and everything hot through.

5. Serve immediately, sprinkled with the roasted peanuts and chopped coriander.

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