If you’re craving a quick, satisfying takeaway-style dinner but want something healthier and higher in protein – this one’s for you. This Pad Thai fakeaway takes just 15 minutes to make, uses simple ingredients, and delivers a whopping 49g of protein per portion. No need to order in when you can whip this up at home in less time than it takes to decide on a delivery.
The combination of prawns, tofu and egg creates a super high-protein base, while the rice noodles keep it light and comforting. The spring onions, garlic and homemade sauce bring all the flavour – salty, tangy, slightly sweet – just like your favourite Thai takeaway but made fresher, faster and with better ingredients.
I love this dish because it’s fast, filling and so versatile. You can customise it with whatever protein or veg you have, and once you try the sauce, you’ll want to use it in everything. This is the kind of recipe I come back to over and over when I want something warm, nourishing, and packed with flavour.
What Is Pad Thai And Why This Version Is Healthier
Pad Thai is a popular Thai street food dish made with stir-fried rice noodles, egg, vegetables, and protein like prawns or chicken, all tossed in a savoury-sweet sauce. Traditional versions often use a lot of oil, added sugar and come with deep-fried toppings. My version keeps all the flavour you’d expect – rich, salty, slightly sweet and tangy – but lightens it up with less oil, natural ingredients, and a big boost of protein from prawns, tofu and egg. It’s a balanced, high-protein fakeaway you can feel good about eating any night of the week.
Protein Packed
Prawns, tofu and eggs are all rich sources of protein that help support muscle repair, fullness and energy. According to the NHS, protein is essential for maintaining healthy muscles and keeping you feeling full, especially when combined with fibre-rich ingredients like vegetables and noodles.
Tips
- Prep First: Have all your ingredients chopped and ready to go – once the pan is hot, it moves quickly!
- Use Jumbo Prawns: They hold their texture better and add a juicy bite to every forkful.
- Scramble the Egg Separately: Crack the egg straight into the pan and scramble it before mixing with the rest – this keeps it fluffy and evenly cooked.
- Don’t Overcook the Noodles: Undercook slightly if anything, as they’ll continue to soften once added to the pan.
- Finish with Peanuts and Lime: The crunch from chopped peanuts and zing from lime juice take the dish to another level.
Swaps
Rice noodles: Use glass noodles, soba noodles or even spaghetti if that’s what you have.
Tofu: Swap for chicken, tempeh or more prawns depending on your preference.
Prawns: Leave them out or replace with mushrooms for a vegetarian option.
Soy sauce: Tamari or coconut aminos are great gluten-free alternatives.
Oyster sauce: Try hoisin or mushroom stir fry sauce if you’re keeping it vegetarian.
Sugar: Coconut sugar or maple syrup also work for a refined sugar-free option.
Storage
Fridge: Store leftovers in an airtight container for up to 2 days. Reheat in a pan or microwave with a splash of water to prevent drying out.
Freezer: Not recommended. The texture of the noodles and prawns won’t hold up well after freezing.
More Prawn Recipes
Prawn Pad Thai
Ingredients
- 2 garlic cloves
- 5-8 spring onions
- 90 g tofu 1/3 of @tofoo
- 110 g frozen cooked prawns
- 50 g rice noodles
- 1 egg
- 1-2 tbsp nut oil or sesame oil
Sauce
- 2 tbsp light soy sauce
- 2 oyster sauce
- 1 tbsp rice wine vinegar
- 2 tsp sugar
Instructions
- Add a drizzle of oil to a wok or large pan and cook the spring onions.
- Add the prawns and cook until completely defrosted.
- Meantime Cook the noodles as per packet instructions (mine were 3 minutes) and also prepared the sauce by mixing together the sauce ingredients.
- In the pan, add a drizzle of oil and when hot crack the egg and mix to resemble a scrambled egg.
- Add the cooked noodles into the pan, pour the sauce on the noodles and mix.
- Serve with some chopped peanut peanuts, slices of lime and use chop sticks, it taste better