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 & Mixed Greens
It's a classic Pad Thai, with some Mindful Chef twists. Think crunchy pak choi and mangetout for veg. A sticky peanut sauce with maple syrup for sweetness. Topped with responsibly-sourced jumbo tiger prawns, fresh coriander and spring onions. Brown rice noodles to soak up all the flavour. Did we mention it's ready in 20 mins?
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 80g mangetout (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 100g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 pak choi (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 spring onion
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 478
Protein: 29g
Carbs: 52g
Fat: 17g
Ingredients
- 80g mangetout
- 15ml hot honey (honey, chilli extract)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 200g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 spring onion
- 1 pak choi
Nutritional Information
Calories: 475
Protein: 29g
Carbs: 52g
Fat: 17g
King Prawn Pad Thai with Brown Rice Noodles & Mixed Greens
It's a classic Pad Thai, with some Mindful Chef twists. Think crunchy pak choi and mangetout for veg. A sticky peanut sauce with maple syrup for sweetness. Topped with responsibly-sourced jumbo tiger prawns, fresh coriander and spring onions. Brown rice noodles to soak up all the flavour. Did we mention it's ready in 20 mins?
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl & a sieve
Start the prep
- Trim and thinly slice the pak choi. Thinly slice the spring onions, keeping the white and green parts separate
- Add the noodles to the saucepan, gently separate with a fork, and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
- Drain the prawns
Stir-fry time
- Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the prawns and cook for 4 mins. Season with salt and pepper
- Add the pak choi, mangetout and spring onion whites to the prawn pan. Cook for 2-3 mins, until the veg has softened and the prawns are pink and cooked through
- Meanwhile, to the small bowl, add the peanut butter and 2 tbsp hot water (1 tbsp for 1 person), and mix to form a smooth paste. Add the ginger & garlic paste, honey and tamari. Stir well to combine
Toss together
- Roughly chop the coriander. Halve the lime
- Add the peanut sauce to the prawn pan and simmer for 2-3 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 half the lime
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the pad Thai between bowls. Garnish with the spring onion greens, remaining coriander and lime, cut into wedges
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