Pad Thai

A simple and authentic recipe for Pad Thai noodles featuring prawns, eggs, bean sprouts, and a tangy lime sauce.

Quick Seafood Noodles High Protein Thai

Estimated Nutrition

Calories

576

kcal / serving

1152 kcal total

Carbs

41.8g

per serving

83.6 g total

Fat

29.2g

per serving

58.4 g total

Protein

39.1g

per serving

78.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar

palm or brown

CondimentsSauces

tbsp

Fish Sauce

Thai nam pla

tbsp

Tomato Ketchup

Dairy

piece

Egg

lightly beaten

Fruits

piece

Lime

quartered

GrainsCereals

100

Rice Stick Noodles

dried

Liquids

tbsp

Lime Juice

NutsSeeds

clove

Garlic

smashed

0.5

tsp

Chili Flakes

dried or cayenne

tbsp

Peanut

roasted, lightly crushed

tbsp

Coriander

sprigs

OilsFats

tbsp

Vegetable Oil

Seafood

tbsp

Shrimp

dried, optional

200

Prawn

small, fresh, peeled

Vegetables

100

Beansprout

rinsed

piece

Spring Onion

greens only, chopped into 3cm lengths

Method

Soak noodles in boiling water for 15 minutes until al dente, rinse with cold water, and coat with 5ml of oil.

Serve the noodles topped with crushed peanuts, coriander, and lime wedges.

Grind dried shrimps into a fluffy powder using an electric coffee grinder.

Combine noodles, omelette, sprouts, onions, shrimp powder, fish sauce, ketchup, lime juice, chilli, and sugar in the wok over high heat.

Heat remaining oil in the wok and stir-fry the garlic and prawns over high heat.

Heat 15ml of oil in a wok, cook the beaten eggs into a thin omelette, then slice into strips.