Prawn & broccolini Pad Thai

Written by Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis

From Sprout Cooking School & Health Studio

Posted: Nov 16 2021

A quick and fresh Thai inspired recipe from our friends at Sprout Health Studio.

Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes


  • ¼ cup tamarind paste
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • Thumb sized piece of ginger, finely grated
  • ⅓ cup tomato passata
  • 100g flat rice noodles
  • 1 tablespoon olive oil
  • 2 shallots, thinly sliced
  • 200g peeled prawns
  • 2 bunches of broccolini, cut into 4cm pieces
  • 100g firm tofu, cut into cubes
  • 2 eggs, lightly beaten
  • 2 cups beansprouts
  • 3 spring onion, thinly sliced
  • 2 tablespoons roasted peanuts, roughly chopped
  • Handful picked coriander leaves
  • 1 lime, cut into wedges


  1. Mix tamarind paste, brown sugar, fish sauce, ginger and tomato passata in a small bowl.
  2. Bring a medium saucepan of water to the boil. Cook rice noodles for 2 minutes or until just tender. Drain and toss in a small amount of oil to keep noodles from sticking together.
  3. Heat oil in a large frying pan or wok over high heat. Cook shallots for 30 seconds or until golden and fragrant. Add prawns and broccolini and cook for 1-2 minutes or until prawns are starting to change colour and broccolini is becoming tender. Stir through tofu for 30 seconds. Push everything to one side of the pan, add eggs and allow to become slightly golden before mixing through other ingredients. Add noodles and sauce to the pan and toss until well coated. Remove from heat and work through bean sprouts and spring onion.
  4. Divide Pad Thai between four serving bowls, and garnish with peanuts and coriander leaves. Serve with lime wedges.

Cooking Tip: Cook the rice noodles until they are very al dente, drain immediately and even run them under cold water if necessary. Noodles that are overcooked or clumping together have no where to hide in a good Pad Thai.

Nutrition Tip: In the past, there has been concern that prawns aren’t healthy for you because they contain relatively high amounts of cholesterol. The good news is that the cholesterol found in foods has a minimal effect on blood cholesterol in the body, which is actually affected more by saturated fats.

As a Health Partners member, enjoy exclusive member discounts with Sprout Cooking School and Health Studio.

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Posted: Nov 16 2021


The information contained here is of a general nature and does not take into account your personal medical situation. The information is not a substitute for independent professional medical advice and is not intended to diagnose, treat, cure or prevent any disease or used for therapeutic purposes. Should you require specific medical information, please seek advice from your healthcare practitioner. Health Partners does not accept any liability for any injury, loss or damage incurred by use of or reliance on the information provided. While we have prepared the information carefully, we can’t guarantee that it is accurate, complete or up-to-date. And while we may mention goods or services provided by others, we aren’t specifically endorsing them and can’t accept responsibility for them.

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