The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
King Prawn Pad Thai with Brown Rice Noodles, Stir-fried Veg & Peanut Sauce
It's a classic Pad Thai with some Mindful Chef twists. Crunchy baby corn and mangetout for vibrant colours. A homemade, sticky-sweet peanut sauce. Brown rice noodles to soak up all the flavour. Top with responsibly-sourced king prawns and fresh coriander. It's ready in 20 mins!
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 160g mangetout
- 25g honey
- 2 unwaxed lime
- 1 handful of fresh coriander
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 400 x king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 160g baby corn
- 200g brown rice noodles (Brown Rice Flour, Water)
- 3 spring onion
Nutritional Information
Calories: 443
Protein: 28g
Carbs: 51g
Fat: 14g
King Prawn Pad Thai with Brown Rice Noodles, Stir-fried Veg & Peanut Sauce
It's a classic Pad Thai with some Mindful Chef twists. Crunchy baby corn and mangetout for vibrant colours. A homemade, sticky-sweet peanut sauce. Brown rice noodles to soak up all the flavour. Top with responsibly-sourced king prawns and fresh coriander. It's ready in 20 mins!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl & a sieve
Fry the prawns & veg
- Halve the baby corn lengthways. Thinly slice the spring onions, keeping the white and green parts separate
- Heat the large frying pan with 1 tbsp oil on high heat. Once hot, drain the prawns, then add to the pan, along with the baby corn, mangetout and spring onion whites. Season with salt and pepper
- Cook for 6 mins, until the veg has softened and the prawns are pink and cooked through
Boil the noodles & mix the sauce
- Meanwhile, in the small bowl, add the peanut butter and 3 tbsp hot water, then mix until smooth. Add the garlic paste, honey and tamari. Stir well to combine
- Add the noodles to the saucepan, gently separate with a fork, and boil for 3-4 mins, until cooked, then drain and rinse under cold water
Bring everything together
- Roughly chop the coriander. Halve 1 lime
- Add the peanut sauce to the pan and simmer for 1-2 mins, until thickened. Add the cooked noodles and half the coriander
- Toss to coat in the sauce and simmer for 1 min, until piping hot. Remove from the heat and squeeze in the juice from the halved lime. Add a splash of water if the sauce becomes too thick. Season with salt and pepper
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the prawn pad Thai into bowls. Garnish with the spring onion greens and the remaining coriander and lime, cut into wedges
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