Pad Thai

Pad Thai

Pad Thai is one of the most popular dishes in Thai restaurants and with this recipe you'll be able to replicate those dishes at home.

CAL P/SERVE
215
kJ P/SERVE
900
FAT P/SERVE
8.6g
CARBS P/SERVE
15.1g
PROTEIN P/SERVE
17.8g
SUGAR P/SERVE
5.7g
SODIUM P/SERVE
619g
FAT
%
5%
ENERGY RDI%
10.3%

This Pad Thai recipe isn't low in fat, but it is low in saturated fat, meaning the fat is from healthy sources.

We've made this dish with prawns, which can be replaced with chicken or even tofu to make it a vegetarian dish.

Ingredients

  • 150g Rice Noodles
  • 200g King Prawns
  • 2 cloves garlic crushed
  • 2 spring onions chopped
  • 2 tbsp peanut oil
  • 2 tbsp Chopped Chives
  • 3 tbsp brown sugar
  • 3 tbsp unsalted peanuts chopped
  • 2 tbsp fish sauce
  • Juice 1 lemon
  • 1 egg beaten
  • 1 cup bean sprouts washed

Method

  1. Prepare rice noodles as per pack instructions and set aside.
  2. Fry garlic and onions gently in oil until softened.
  3. Add prawns, chives, sugar, peanuts, fish sauce and cook for a couple of minutes until prawns are cooked.  Add lemon juice.
  4. Whilst stirring add egg slowly incorporating into mixture.
  5. Then add the noodles and sprouts.
  6. Serve immediately.

Nutrition Table

Servings: 4 Serving size:171g
Average Serve Average 100g
Energy 900 kJ 526 kJ
  215 Cal 126 Cal
Protein 17.8 g 10.4 g
Fat, total 8.6 g 5.1 g
- Saturated 1.4 g 0.8 g
Carbohydrate 15.1 g 8.8 g
- Sugars 5.7 g 3.4 g
Sodium 619 mg 362 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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