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Australian Prawn and Zucchini Pad Thai

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

Healthy can be quick and easy! This is one of our most popular stir-fry recipes. Pro Tip: Use Tamari instead of traditional soy sauce to make it gluten-free.

Australian Prawn and Zucchini Pad Thai

 1 tbsp fish sauce
 2 tbsp soy sauce or tamari(use tamari for gluten-free option)
 2 cloves garlic, crushed
 1 tbsp grated palm sugar
 500 g peeled medium green Australian prawns, tails intact(buy approx. 1 kg unpeeled green prawns)
 1 tbsp vegetable oil
 3 green onions, thinly sliced
 100 g flat rice noodles, soaked in cold water and drained
 2 eggs, lightly beaten
 2 carrots, peeled and shredded
 2 zucchini, shredded
 160 g bean sprouts, trimmed
 ¼ cup roasted peanuts, roughly chopped
 Fresh Thai basil, chilli flakes and lime wedges, to serve

Combine fish sauce, soy sauce, garlic and sugar in a bowl. Add prawns and toss to coat.


Heat oil in a large wok over high heat.


Add prawns, cook tossing for 2-3 minutes or until caramelised.


Add onions, rice noodles & egg, tossing for another minute until noodles & eggs are combined.


Add carrot and zucchini, toss to combine.


Remove from heat and top with bean sprouts and peanuts.


Serve with fresh Thai basil, chilli and lime.

Serves 4.