One-pan prawn pad Thai

Make a light, fresh version of the classic Thai noodle dish. Who needs takeaways?

  • Prep:25 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 362
  • fat 13g
  • saturates 3g
  • carbs 44g
  • sugars 2g
  • fibre 1g
  • protein 21g
  • salt 0.82g


  • 200g rice noodles
  • 200g raw peeled king prawns
  • 1 tsp finely chopped or grated ginger
  • 2 tbsp sunflower oil
  • 4 eggs, beaten
  • 100g beansprouts
  • 4 baby bok choi or 1 small young cabbage, shredded
  • 6 spring onions, thinly sliced
  • 1 tsp soy sauce
  • sweet chilli sauce and prawn crackers, to serve


Make it into a soup
Cover 75g thin rice noodles with a kettleful of water and set aside. Meanwhile, bring 600ml chicken stock to the boil and add the prawns, ginger, halved bok choi, beansprouts and spring onions. Simmer for 2 mins. Drain the noodles, divide between 2 bowls, then ladle over the prawn broth. Stir a spoonful of sweet chilli sauce and a squeeze of lemon or lime juice into each before serving.


  1. Pour a kettleful of boiling water over the noodles and cover for 10 mins. Meanwhile, mix together the prawns and ginger. Heat 1 tsp oil in a large non-stick frying pan and stir-fry the gingery prawns over a high heat for 2 mins until pink. Tip into a bowl. Return the pan to the heat and add another tbsp oil. When hot, pour in the beaten eggs, spreading out to form an even layer. Cook until set, then lift out of the pan, roughly shred with a knife and set aside. Drain the noodles.

  2. Heat the remaining oil in the pan and stir-fry the beansprouts, bok choi and spring onions for 2 mins or until the bok choi softens. Return the prawns, noodles, eggs and soy sauce to the pan, tossing to combine. Serve immediately with sweet chilli sauce and prawn crackers, if you like.

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