Week 4: Quick Prawn Pad Thai

/ 22 June 2018


100g raw king prawns (peeled and deveined)
1 garlic clove crushed
1 small bag mixed stir-fry vegetable
1 tbsp light soy sauce
1 tsp honey
1 tbsp peanuts chopped
2 eggs
1 tsp fish sauce
1 tsp coconut oil


Place coconut oil into a non-stick pan and set over a medium heat.

Cook prawns and garlic, stirring for 2 minutes or until the prawns are pink and almost cooked through.

Add the stir-fry vegetable pack and mix.

Add in soy sauce and honey.

Stir-fry for 2 – 3 minutes.

Then add chopped peanuts.

Cook for a further few minutes and then take off the heat and place into a bowl.

Meanwhile whisk together and add fish sauce until well combined.

Pour the egg mixture into the freshly emptied pan and cook for 30 seconds or until the base is set.

Using a spatula, draw the edges of the omelette into the centre to allow all the egg to cook.

Cook for another 2 -3 minutes until the egg is almost set.

Arrange the prawn mixture over half the omelette and fold over to enclose the filling.