Hi there! If you’re in the mood for something tasty, quick, and packed with protein, you’re going to love this high protein Pad Thai. It’s my go-to fakeaway when I’m craving takeout but want something healthier and homemade. This recipe is super easy, takes just 15 minutes, and has a whopping 49 grams of protein! Whether it’s for lunch or dinner, this dish always hits the spot.
Method
Heat the Pan
To begin, place a wok or large frying pan over medium heat and add a small drizzle of oil nut oil or sesame oil both work great. Once the oil is hot, add the sliced spring onions. Let them cook for a few minutes until they soften and become fragrant. This helps build a nice flavor base for your Pad Thai.
Cook the Prawns
Next, add the frozen cooked jumbo prawns to the same pan. Since the prawns are already cooked, you don’t need to cook them for long just stir them around until they are completely warmed through. Make sure they are fully defrosted in the pan and not icy in the middle before moving to the next step.
Boil the Noodles
While your spring onions and prawns are cooking, it’s a good time to prepare your rice noodles. Boil them according to the package directions mine only needed 3 minutes. Be sure not to overcook them, or they can become mushy. Once they’re done, drain them well and set them aside so they’re ready to go when it’s time to mix everything together.
Mix the Sauce
While the noodles are boiling, mix up your Pad Thai sauce. In a small bowl, combine 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of rice wine vinegar, and 2 teaspoons of sugar. Stir well until the sugar dissolves. This sweet, salty, and tangy sauce will give your dish its classic Pad Thai flavor.
Add the Egg
Now, push the prawns and onions to the side of the pan to create a little space. Add another small drizzle of oil in the empty side of the pan. Once it’s hot, crack an egg directly into the pan and scramble it with your spatula or spoon. Keep stirring the egg quickly until it’s fully cooked and slightly fluffy this should only take a minute.
Mix Everything Together
Once the egg is cooked, add the drained rice noodles into the pan. Pour the sauce evenly over the noodles. Using your tongs or spatula, toss everything together noodles, egg, prawns, onions, and sauce so that everything is evenly coated. Make sure to stir well so the flavors blend and heat through for about 2 more minutes.
Top and Serve
Now it’s time for the fun part serving! Scoop your hot Pad Thai into a bowl or onto a plate. Top it off with crushed peanuts for some crunch and squeeze fresh lime over the top to brighten the flavors. If you like using chopsticks, go ahead and dig in it really does make it more fun to eat!
Necessary Tools
- Wok or large frying pan
- Pot (to boil noodles)
- Knife and cutting board
- Mixing bowl (for sauce)
- Tongs or spatula
High Protein Pad Thai (Easy Fakeaway Style!) 🍜🧭
Cuisine: ThaiDifficulty: Easy1
servings5
minutes10
minutes15
minutesIngredients
2 garlic cloves
5–8 spring onions
90g tofu (about 1/3 of a block from Tofoo)
110g frozen cooked jumbo prawns
50g rice noodles
1 egg
1–2 tablespoons nut oil or sesame oil
For the sauce:
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
Optional toppings:
Crushed peanuts
Lime wedges
Directions
- Heat the pan: Add a drizzle of oil to your wok or large frying pan. Toss in the sliced spring onions and cook until soft.
- Cook the prawns: Add the frozen cooked prawns and stir until they’re warmed all the way through.
- Boil the noodles: While the prawns are cooking, boil your rice noodles according to the packet (mine took 3 minutes). Drain and set aside.
- Mix the sauce: In a small bowl, mix the soy sauce, oyster sauce, rice vinegar, and sugar until smooth.
- Add the egg: Push the prawns and onions to the side. Drizzle a little more oil into the pan. Crack in the egg and scramble it quickly.
- Mix everything together: Add the cooked noodles to the pan, pour in the sauce, and toss everything together until it’s nicely coated and warmed through.
- Top and serve: Sprinkle with crushed peanuts and add lime wedges on the side. Grab your chopsticks it really does taste better!
Notes
- Don’t overcook the prawns they’re already cooked! Just heat them through.
- Scramble the egg quickly or it might turn rubbery.
- Make sure the noodles are drained well, or the dish can turn too watery.
- Mix the sauce before adding to the pan to make sure every bite is full of flavor!
Serving Suggestions
- Serve with a side of steamed veggies like broccoli or bok choy.
- Add a chili flake sprinkle if you like it spicy.
- Great with a chilled glass of lemon water or iced tea!
Fun Fact
Pad Thai is one of Thailand’s most famous street foods. But did you know it wasn’t popular until the 1930s? It became the national dish to bring people together with rice noodles yum!
Conclusion
This high protein Pad Thai is proof that you can make something fast, fun, and filling without ordering out. It’s full of flavor, easy to cook, and gives you that cozy comfort-food feeling. Try it out next time you want something delicious in just 15 minutes!
