• Anna

Prawn Pad Thai

A low carb pescatarian pad thai, quick and easy this meal leaves you feeling light, nutritionally satisfied and not bloated after eating. Made for two, scroll down to preview the recipe.

Prawn Pad Thai is an easy, flavour-filled meal you can make any night of the week! I like to use authentic flavours and fill it with delicious crisp veggies. Quick and nutritionally flavoursome the hint of chilli will leave you with a slight kick. It’s so yummy and great for sharing. 

Eating prawns is a great protein source especially if you are vegetarian/pescatarian. In fact, 100 grams (1 serving) of prawns contains about 25 grams of protein approximately the same as a similar amount of chicken or beef. Prawns are low in calories meaning you can increase your serving size, add them into meals to be a low carb option and finish your meal feeling satisfied not full.

For more recipe ideas click here.

Healthy Pad Thai Recipe with Chicken

If Pad Thai is one of your favourite dishes, make sure you give this healthy recipe a try, at least once! 

Total time: 25 mins

Serves: 2

Dietary preferences:  Pescatarian, Dairy-free, Gluten-free option, Low-Carb


  • 2 Serving Vermicelli Rice Noodles

  • 200g Prawns

  • 1 Carrot

  • 1/2 Cucumber

  • 1 1/2 Handful Green Beans

  • 2 Tbsp Coriander

Prawn Dressing:

  • 1 Tsp Cumin

  • 1 Tbsp Olive Oil

  • 1 Garlic Clover

  • 1/2 Lime Juice

  • Pinch of Salt & Pepper

Pad Thai Dressing:

Serves 1

  • 2 Tbsp Fish Sauce

  • 2 Tbsp Raw Honey

  • 1 Garlic Clove

  • 1 Pinch Chilli Flakes

  • 1/2 Lime Juice


1. Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes and then loosen the noodles with a fork. Drain and refresh under cool running water. Drain well and set aside.

2. Prepare the raw vegetables by thinly slicing the cucumber, carrot and half green beans.

3. To prepare the prawn, boil the kettle and soak them in hot water for 5 minutes.

4. Prepare the prawn dressing mixing all the ingredient in a bowl and transfer the dressing into a pan over a medium-high heat.

5. Add the prawn to the pan and cook for another 10 minutes.

6. To serve, drain the rice noodle and place the Pad Thai in two serving bowls and sprinkle over the coriander, peanuts (if you have any) and chilli flakes. Serve with lime wedges on the side.

Let me know what you think in the comments below.


#PrawnPadThai #LowCarb #Dinner #FOG

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