Speedy Prawn Pad Thai
590 cal
10m prep · 15m cook
2 servings
Macro Breakdown
590
Calories (cal)
28
Protein (g)
65
Carbs (g)
22
Fat (g)
Fibre: 6g
Protein 24% Carbs 57% Fat 19%
Ingredients
Item
Weight
Cals
Rice noodles, dried
150g
530
Raw prawns, peeled
200g
170
Firm tofu, cubed
100g
145
Pad Thai sauce
80g
120
Bean sprouts
100g
30
Spring onions, chopped
30g
10
Egg
50g
70
Canola oil
15g
130
Crushed peanuts
20g
120
Lime
50g
15
Method
1
Cook noodles as per packet instructions. Heat oil in a wok over high heat, add prawns and tofu, and stir-fry for 2-3 minutes until prawns are pink. Push to one side, crack in the egg and scramble, then mix through. Add the cooked noodles, Pad Thai sauce, bean sprouts, and spring onions, tossing for 2 minutes until well combined and heated through. Serve immediately, garnished with crushed peanuts and a wedge of lime.