One-pan prawn pad Thai

Dairy Free
Health score
14%
One-pan prawn pad Thai
35 min.
4
381kcal

Suggestions


Are you ready to embark on a culinary adventure that brings the vibrant flavors of Thailand right to your kitchen? This One-Pan Prawn Pad Thai is the perfect solution for busy weeknights, combining convenience with an explosion of taste. In just 35 minutes, you can whip up this delightful dairy-free dish, making it suitable for a variety of diets without compromising on flavor.

Imagine succulent king prawns sautéed to perfection, mingling with fresh ginger, crunchy beansprouts, and tender bok choi. All ingredients are beautifully integrated with perfectly cooked rice noodles that are infused with a hint of soy sauce. And let’s not forget the fluffy, scrambled eggs that add a finishing touch to this vibrant masterpiece. Each bite offers a balance of protein, healthy fats, and satisfying carbohydrates, totaling a modest 381 calories per serving.

This dish isn’t just a meal; it’s an experience, perfect for lunch or dinner. Serve it alongside sweet chili sauce and crunchy prawn crackers for an added touch of indulgence. Whether you’re hosting a dinner party or treating yourself to a comforting bowl of goodness, this One-Pan Prawn Pad Thai is sure to impress and satisfy everyone at the table. Get ready to take your taste buds on a journey!

Ingredients

  • 200 vermicelli 
  • 200 shrimp raw peeled
  • tsp ginger grated finely chopped
  • tbsp unrefined sunflower oil 
  •  eggs beaten
  • 100 bean sprouts 
  • small baby bok choy shredded
  •  spring onion thinly sliced
  • tsp soya sauce 
  • servings chilli sauce sweet

Equipment

  • bowl
  • frying pan
  • knife

Directions

  1. Pour a kettleful of boiling water over the noodles and cover for 10 mins. Meanwhile, mix together the prawns and ginger.
  2. 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.
  3. Drain the noodles.
  4. 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.
  5. Serve immediately with sweet chilli sauce and prawn crackers, if you like.

Nutrition Facts

Calories381kcal
Protein20.98%
Fat28.28%
Carbs50.74%

Properties

Glycemic Index
30
Glycemic Load
23.97
Inflammation Score
-10
Nutrition Score
20.389130343562%

Flavonoids

Kaempferol
0.33mg
Quercetin
1.96mg

Nutrients percent of daily need

Calories:380.61kcal
19.03%
Fat:11.81g
18.17%
Saturated Fat:2.21g
13.83%
Carbohydrates:47.67g
15.89%
Net Carbohydrates:44.79g
16.29%
Sugar:3.26g
3.62%
Cholesterol:244.18mg
81.39%
Sodium:384.67mg
16.72%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.71g
39.42%
Vitamin A:5450.81IU
109.02%
Vitamin C:57.56mg
69.77%
Vitamin K:46.02µg
43.83%
Selenium:21.33µg
30.47%
Phosphorus:292.9mg
29.29%
Vitamin E:3.46mg
23.09%
Calcium:206.53mg
20.65%
Manganese:0.36mg
18.11%
Copper:0.33mg
16.26%
Iron:2.73mg
15.15%
Vitamin B2:0.26mg
15.14%
Folate:49.28µg
12.32%
Zinc:1.79mg
11.92%
Fiber:2.88g
11.5%
Magnesium:38.44mg
9.61%
Potassium:299.9mg
8.57%
Vitamin B5:0.82mg
8.15%
Vitamin B12:0.39µg
6.53%
Vitamin B6:0.12mg
5.95%
Vitamin D:0.88µg
5.87%
Vitamin B1:0.06mg
4.33%
Vitamin B3:0.49mg
2.44%