Blog Meal Plan Pad Thai with Prawns Pad Thai with Prawns

Pad Thai with Prawns

25 min Lactose free Dinner Dairy freeHigh proteinLactose freeQuick & Easy
Pad Thai with Prawns

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Garlic clove - 3 g (1 pcs)
  • Buckwheat pasta - 100 g
  • Soy sauce - 10 ml (2 tsp)
  • Peanut butter - 15 g (1 tbsp)
  • Rice vinegar - 10 ml (2 tsp)
  • Bell pepper - 70 g
  • Tofu - 100 g
  • King prawn - 80 g
  • Cashew nut - 20 g (2 tbsp)
  • Fish sauce - 15 ml (1 tbsp)
  • Coriander, chopped - 5 g (1 tbsp)
  • Red chili - 25 g (0.5 whole)
  • Egg, beaten - 50 g (1 pcs)
  • Chinese cabbage - 120 g
  • Grape seed oil - 10 ml (2 tsp)

How to make:

  1. Bring a pan of water to the boil, add the noodles, and cook according to the packet instructions. Drain and refresh under cold water
  2. Whisk the sauce ingredients together. Prepare and chop the rest of the ingredients
  3. In a frying pan, heat some oil and add the bell pepper, fry on a high heat until starting to soften. Add the chinese cabbage and cook for a further 2 minutes
  4. Add the prawns, chilli and garlic and stir fry for a few minutes. Next add the beaten egg and leave to set for 30 seconds then stif-fry for a few minutes
  5. Add the spring onions, tofu, dressing and noodles to the pan and stir-fry for 2 minutes, until heated through and well combined
  6. Serve with some chopped coriander and cashew nuts scattered over

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