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Pad Thai with Prawns

 

Pad Thai with Prawns

quick meals pad thai with prawns
Print Recipe
Prep Time
20 mins
Cook Time
8 mins
Calories
331
 

This is about as close to a takeaway pad thai as I’ve ever tasted. Get everything measured out and ready before you start as you need to be able to cook this dish quickly over a high heat. The slight caramelisation of the vegetables and noodles in the sweetly sour sauce is what gives it the deep savoury flavour.

Servings: 4
Calories: 331 kcal

Ingredients

  • 150g wide, flat dried rice noodles
  • 1tbsp sunflower or ground nut oil plus 1 tsp
  • 2 ½tbsp Thai fish sauce (nam pla), plus extra for serving
  • 2tbsp fresh lime juice
  • 1tbsp light soft brown sugar
  • 1 medium red onion, halved and cut into 12 wedges
  • 2 garlic cloves, finely chopped
  • ½tsp dried chilli flaked
  • 2 medium eggs, well beaten
  • 175g peeled and cooked cold prawns, thawed if frozen
  • 25g roasted salted peanuts, roughly chopped
  • 8 spring onions, sliced
  • 100g bean sprouts, rinsed and drained
  • 20g fresh coriander, leaves roughly chopped
  • soy sauce to serve

Method

  1. Half fill a large saucepan with water and bring to the boil. Add the noodles in 3–4 batches and stir well after each addition. Return to the boil and cook for 3–4 minutes or until just tender. You may need to use a fork to stir the noodles as they cook.

  2. Drain the noodles in a colander and toss with the 1 teaspoon of oil to stop the strands sticking together, then put to one side. Mix the fish sauce, lime juice and sugar in a small bowl.

  3. Pour the remaining tablespoon of oil into a large wok or non-stick frying pan and stir-fry the red onion over a medium heat for 2 minutes. Add the garlic and chilli flakes and cook for 30 seconds more. Push all the vegetables to one side of the pan.

  4. Pour the beaten eggs into the pan and allow to cook into a thin omelette on the bottom. This should take 30–40 seconds. Just before the egg is completely set, use a wooden spoon to roughly chop it.

  5. Immediately add the prawns, cooked noodles, peanuts, spring onions and fish sauce mixture. Increase the heat to its highest setting and stir-fry together for 2 minutes. Toss all the ingredients with tongs or 2 wooden spoons as you stir-fry to make sure everything is thoroughly hot and well mixed.

  6. Add the beansprouts and coriander and stir-fry for 2–3 minutes more or until the noodles and eggs are lightly browned in places. Divide between warm plates or bowls using tongs. Serve with extra fish sauce and soy sauce.

 

Buy ‘TAKEAWAY FAVOURITES’ Without the Calories: Low-Calorie Recipes, Cheats and Ideas From Around the World

Category: Quick Meals

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Feeling like a break from all that festive food? T Feeling like a break from all that festive food? This roasted veg salad may be just what you need. I’ve topped it with yoghurt that I’ve strained overnight in the fridge until it’s really thick - it’s lighter than cheese and is the perfect addition to a warm salad. I’ve sprinkled the salad with a few mixed seeds, added some leaves and a drizzle of balsamic vinegar and extra virgin olive oil. An easy way to kick off a healthy 2021! 🥗
I had the chance to share some freeze-ahead tips w I had the chance to share some freeze-ahead tips with @thismorning live a few weeks ago. As I am now not spending Christmas with my mum, I was able to give her some goodies to cook up for herself on Christmas Day. If you’ve had to downsize like me, why not take a look at my ‘Turkey for Two’,and lots of other ideas, by searching ITV This Morning with Justine Pattison. 🎄
Christmas is going to be a little different this y Christmas is going to be a little different this year, but it’s never too early to start planning your food shop.
To find out how to boss your festive menus, head over to BBC Food where you’ll find my top tips for getting organised this year. 
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#christmasshopping #christmascooking #christmas2020 #bbcfood
It’s a beautiful day for a layered salad. Here's It’s a beautiful day for a layered salad. Here's one I made in the test kitchen. Eat at home or on the go. To avoid soggy leaves, put the dressing in first and the leaves last, then only toss – or tip – when you are ready to serve 🌞

#greeksalad #salad #testkitchen #healthyeating #healthyfood  #weightloss #sunshine #feelgoodfood #recipetesting
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