Noodles
Prawn & tofu pad Thai
Soft rice noodles stir-fried with prawns, tofu, egg and bean sprouts in a sweet-sour-salty lime and fish sauce, topped with peanuts and coriander.
- 40 min · 25 min hands-on
- Serves 4
- Large wok or very large frying pan, large bowl, small jug
- Contains crustacean, fish, egg, soy, peanut, coriander, chilli
- Complete meal
One serve gives you
Daily needs: Female 31–50- Protein 44 g · 31%
- Carbs 54 g · 39%
- Fat 19 g · 30%
- Fibre 5 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Ingredients
Weights for 4 servings. Per-serve nutrition stays the same.
- 700 g
- 18 g
- 20 g
- 40 g
- 1 g
- 30 g
- 40 g
- 25 g
- 150 g
- 400 g
- 12 g
- 60 g
- 200 g
- 150 g
- 40 g
- 10 g
- 20 g
Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.
Method
5 steps · about 40 min- Soak about 250 g dry flat rice noodles in hot water following the packet directions until pliable but still firm, then drain well and weigh 700 g. Whisk the fish sauce, brown sugar, 40 g lime juice, chilli and the 30 g water in a jug until the sugar dissolves.
- Toast the peanuts in a dry small frying pan over medium heat for 4–5 minutes, shaking the pan, until golden; cool and roughly chop.
- Heat 10 g of the canola oil in a wok over high heat. Fry the tofu for 4 minutes until golden, then add the prawns and stir-fry for 2–3 minutes until pink, curled and opaque all the way through. Tip onto a plate.
- Add the remaining 15 g oil, the garlic and shallots and stir for 30 seconds. Push them to one side, pour in the eggs and scramble until just set. Add the noodles and the sauce and toss for 2–3 minutes until the noodles have absorbed the sauce and are hot.
- Return the prawns and tofu with the bean sprouts and spring onions, and toss for 1 minute until the sprouts are just wilted. Serve topped with the peanuts and coriander leaves, with lime wedges to squeeze over.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
One serve gives you
Daily needs: Female 31–50- Protein 44 g · 31%
- Carbs 54 g · 39%
- Fat 19 g · 30%
- Fibre 5 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Calculation limitations
- Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Every nutrient, and where it comes from
152 nutrients and food components, and the ingredients that supply each one.
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Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.
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About this recipe and its sources
Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.
- Flat rice noodles, soaked and drained (from about 250 g dry): Whole-recipe edible weight.
- Fish sauce: Whole-recipe edible weight.
- Brown sugar: Whole-recipe edible weight.
- Lime juice for the sauce: Whole-recipe edible weight.
- Chilli powder or flakes: Whole-recipe edible weight.
- Water for the sauce: Whole-recipe edible weight.
- Raw unsalted peanuts: Whole-recipe edible weight.
- Canola oil, divided: Whole-recipe edible weight.
- Firm tofu, cut into small cubes: Whole-recipe edible weight.
- Raw peeled tiger prawns: Whole-recipe edible weight.
- Garlic, finely chopped: Whole-recipe edible weight.
- Shallots, thinly sliced: Whole-recipe edible weight.
- Eggs, 4 × about 50 g without shell, beaten: Whole-recipe edible weight.
- Bean sprouts: Whole-recipe edible weight.
- Spring onions, cut into 3 cm lengths: Whole-recipe edible weight.
- Fresh coriander leaves: Whole-recipe edible weight.
- Lime juice from wedges, to serve: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Flat rice noodles, soaked and drained (from about 250 g dry): Noodle, rice stick, boiled, drained
- Fish sauce: Sauce, fish, commercial
- Brown sugar: Sugar, brown
- Lime juice for the sauce: Juice, lime
- Chilli powder or flakes: Chilli (chili), dried, ground
- Water for the sauce: Water, tap
- Raw unsalted peanuts: Nut, peanut, with skin, raw, unsalted
- Canola oil, divided: Oil, canola
- Firm tofu, cut into small cubes: Tofu (soy bean curd), firm, as purchased
- Raw peeled tiger prawns: Prawn, brown tiger, wild, flesh, raw
- Garlic, finely chopped: Garlic, peeled, fresh, raw
- Shallots, thinly sliced: Shallot, peeled, fresh, raw
- Eggs, 4 × about 50 g without shell, beaten: Egg, chicken, whole, raw
- Bean sprouts: Sprout, bean, fresh, raw
- Spring onions, cut into 3 cm lengths: Onion, spring, fresh, raw
- Fresh coriander leaves: Coriander, fresh, raw
- Lime juice from wedges, to serve: Juice, lime