King Prawns Pad Thai

This vibrant Pad Thai recipe celebrates the sweet, delicate flavour of premium Green Prawns, sourced fresh for unbeatable quality. Stir-fried with rice noodles, garlic, shallots, egg, and a tangy tamarind sauce, the prawns take centre stage—tender, juicy, and naturally rich in taste. Finished with crunchy peanuts, crisp bean sprouts, and fresh lime, this dish brings the authentic flavours of Thailand together with the freshness of Australian seafood. It’s a simple, flavour-packed way to highlight the versatility and quality of Costi’s Australian Green King Prawns.

INGREDIENTS

For the Pad Thai:

250g Green King prawns, peeled & deveined
150g flat rice noodles
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 shallot, finely sliced
1 egg
1 cup bean sprouts
2 tablespoons chopped roasted peanuts
2 spring onions, sliced
1 lime, cut into wedges
Fresh coriander (optional, for garnish)

For the Sauce:

2 tablespoons fish sauce
1 tablespoon tamarind paste
1 tablespoon brown sugar or palm sugar
1 teaspoon soy sauce
½ teaspoon chili flakes (adjust to taste)

RECIPE

Soak rice noodles in warm water for 20–30 minutes until soft. Drain and set aside.
In a small bowl, mix the fish sauce, tamarind paste, brown sugar, soy sauce, and chili flakes. Stir until the sugar dissolves and set aside.
Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Add the King prawns and cook for 2–3 minutes until pink and just cooked through. Remove and set aside.
Add the remaining oil to the pan. Sauté the garlic and shallots for 30 seconds until fragrant.
Push the aromatics to one side of the pan. Crack in the egg and scramble until just set.
Add the drained noodles and the prepared sauce to the pan. Toss everything together to coat the noodles well.
Return the king prawns to the pan. Add the bean sprouts and spring onions. Stir-fry for another minute.
Serve hot, topped with chopped peanuts, fresh coriander (if using), and lime wedges on the side.