King Prawn Pad Thai

A classic stir-fry featuring king prawns, rice noodles, and crunch peanuts in a traditional savory and tangy sauce.

Seafood Noodles Dairy Free Stir-Fry Thai

Estimated Nutrition

Calories

546.1

kcal / serving

2184.4 kcal total

Carbs

49.9g

per serving

199.6 g total

Fat

26.2g

per serving

104.7 g total

Protein

27.7g

per serving

110.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

CondimentsSauces

tbsp

Shrimp Paste

blachan

tbsp

Soy Sauce

tbsp

Fish Sauce

nam pla

Dairy

piece

Egg

free-range, lightly beaten

Fruits

piece

Lime

juice only

GrainsCereals

250

Rice Noodle

fine, soaked in warm water and drained

NutsSeeds

clove

Garlic

sliced

Peanut

roasted

0.5

tsp

Chili Flakes

handful

Coriander

leaves, to garnish

OilsFats

Vegetable Oil

Seafood

piece

King Prawns

shells removed

Vegetables

150

Beansprout

Method

Divide the mixture into four bowls and garnish with coriander and lime juice.

Cook beaten eggs in the wok as an omelette, then break into chunks and set aside with prawns.

Stir-fry shrimp paste, peanuts, and chilli flakes for 30 seconds.

Heat oil in a wok over high heat and stir-fry garlic and prawns for two minutes before setting aside.

Add noodles, bean sprouts, sugar, soy sauce, and fish sauce to the wok and stir-fry to warm through.

Return the cooked egg and prawns to the wok and stir to combine all ingredients.