This homemade Pad Thai is a staple on most of my client meal plans. Not only is it super tasty and much more nutritious/healthy than the take-out version, but also it’s quick and easy to make. You can use either prawns, shrimp of tofu for your protein, and any vegetables you want. I like to use bell peppers, carrots, broccoli and snap peas.
Coconut prawn and veggie pad thai
Yields 3-4 servings
- Thai Kitchen Original Pad Thai Mix (with the sauce)
- 1 egg
- 1/4 cup cilantro
- Bag of cooked prawns, defrosted
- 1 lime
- 3 cups of whatever veggies you have lying around you want to use up (in this case I used orange pepper, broccoli and carrots)
- 1 Tbsp coconut oil
- Handful of chopped peanuts
- 2 cups of bean sprouts
- Heat a large frying pan over medium heat with a bit of coconut oil.
- Add the egg and scramble it up until it’s done, then set it aside.
- Next, add a bit more coconut oil to the pan before adding the veggies and sauteing for 3 minutes.
- Add the prawns and saute for another 2 minutes.
- Meanwhile, prep the rice noodles according to the package (it doesn’t take long to cook them, you pretty much bring water to a boil, turn off the heat and add the rice noodles, letting them soften for about 3-5 minutes).
- Drain the rice noodles and add to the prawns and veggies, along with the bean sprouts, egg and thai sauce that comes with the package.
- Saute until the sauce coats the noodles and everything is mixed in. Serve with some cilantro, a lime wedge and top with a sprinkle of peanuts.
Nutritional info: 450-550 calories (depending on serving size), 29g protein, 61g carbs, 15g fat
Have you made Pad Thai at home before? What do you like to put in it?