Chicken and prawn pad Thai

Why splash out on takeaway pad Thai when you can make a healthier, tastier version at home with this high protein recipe?

Serves: 4

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

200g rice stick noodles
1 tablespoon olive oil
1 chicken breast fillet, thinly sliced
200g peeled raw prawns, tails removed
2 eggs, lightly beaten
1 red capsicum, thinly sliced
1 bunch broccolini, cut into thirds
¹⁄³ cup pad Thai stir-fry paste
1 lemon, ½ juiced, ½ cut into wedges, to serve
150g bean sprouts
3 spring onions, thinly sliced
2 tablespoons unsalted roasted peanuts, roughly chopped

Instructions

Stay Awake

1 Cook noodles according to packet instructions. Drain and set aside.

2 Heat half the oil in a large non-stick frying pan over high heat. Add chicken and prawns and cook, stirring, for 4 minutes or until cooked through. Transfer to a bowl. Add egg to pan and cook, stirring to break up, for 1 minute or until set. Transfer to bowl with chicken and prawns.

3 Heat remaining oil in pan over medium-high heat. Add capsicum and broccolini and cook, stirring, for 5 minutes or until almost tender. Add noodles and paste, tossing to combine. Return chicken, prawns and egg to pan. Add juice, two-thirds of the sprouts and two-thirds of the onion and cook, stirring, for 4 minutes or until heated through and combined.

4 Divide among bowls. Top with remaining sprouts, onion and peanuts. Serve with lemon wedges.

Nutrition Info (per serve)

Calories 483 cal

Kilojoules 2020 kJ

Protein 37.5 g

Total fat 11.8 g

Saturated fat 2.7 g

Carbohydrates 54.5 g

Sugar 11.6 g

Dietary fibre 5.2 g

Sodium 667 mg

Calcium 136 mg

Iron 2.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.