King Prawn Pad Thai
A UK dinner recipe with 725 kcal and 41g of protein per serving, costing roughly £4.10 to make.
725kcal
41gProtein
87gCarbs (est.)
24gFat (est.)
£4.10Per serving
Ingredients
- raw king prawns150g
- flat rice noodles100g, uncooked
- egg1
- peanuts20g
- pad thai sauce2 tbsp
Method
- Soak the rice noodles in just-boiled water for 8 minutes until pliable but still firm. They finish cooking in the pan and turn to paste if boiled.
- Get a wok very hot. Fry the prawns for 2 minutes, turning once, until pink and curled into a loose C. Tightly curled means overcooked. Set aside.
- Crack the egg into the empty wok and scramble it hard for 30 seconds.
- Add the drained noodles and pad thai sauce and toss constantly for 2 minutes, until the noodles have absorbed the sauce and loosened.
- Return the prawns, toss for 30 seconds, and serve scattered with crushed peanuts and a wedge of lime.
Meal-prep note
Not a make-ahead dish — reheated rice noodles go gluey and reheated prawns go rubbery. Prep everything first and it cooks in five minutes.
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Calories and protein are set per recipe; carbs and fat are estimated from the remaining calories and the recipe's main carb source, so treat them as a close guide rather than a lab measurement. Prices are rough per-serving estimates for UK supermarkets and vary by store and season. Nothing here is medical or dietary advice.