Healthy Prawn Pad Thai
This recipe is 100% gluten free, made with San Remo Gluten Free Spaghetti.
Give weeknight dinner a fresh and colourful upgrade with this Thai-style stir-fry featuring juicy prawns, crunchy bean-sprouts and gluten-free spaghetti from San Remo. It’s vibrant, flavourful and comes together fast, perfect when you want a big impact without big prep.
With just 20 minutes of prep and 15 minutes of cooking, this dish is the perfect balance between comfort and freshness. Lemon and lime juices cut through richness, while fresh chilli brings a hint of heat. Finished with roasted peanuts and coriander, every bite delivers vibrant flavour and satisfying crunch.
This Healthy Prawn Pad Thai is a smart solution when you want a quick-prep, high-flavour and gluten-free meal using San Remo Gluten Free Spaghetti. It delivers fresh herbs, vibrant citrus, tender prawns and crunchy toppings in just around 35 minutes, perfect for modern, flavour-forward weeknights.
This recipe is part of the San Remo gluten free pasta range.
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prep time20minuti
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cook time15minuti
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serves2people
Ingredients
Method
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Bring a pot of salted boiling water to the boil and cook pasta as per packet directions. Drain.
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In a small bowl, combine lemon and lime juice, fish sauce and sugar, stirring until sugar dissolves. Set aside until required.
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Heat oil in a wok on high, add prawns and cook for 3 minutes. Add ginger, spring onions and chilli, cook for a further 2 minutes. Add cooked drained pasta and juice mixture, tossing until well combined. Slowly add eggs, tossing to combine, cook for 1 minute or until egg has just set. Finally add bean sprouts and basil, tossing to combine and turn off heat.
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Divide between two bowls and top with coriander and peanuts.
Tips & Tricks
- Cooking Tips for Beginners: Choose the right pasta: San Remo Gluten-Free Spaghetti (350g) delivers good texture and tosses effortlessly in the wok. Prep ingredients ahead: Have your prawns peeled/de-veined, juices and sauce mixed, and vegetables chopped so the high-heat cooking phase moves smoothly. High-heat wok technique: Heat the oil on high before adding prawns for a quick sear (~3 minutes). This locks in flavour and moisture. Stir and toss continuously: After adding spaghetti and sauce mixture, keep tossing so the egg sets in thin ribbons and the spaghetti is fully coated. Add fresh herbs last: Bean-sprouts, Thai basil and coriander should be folded in at the end to preserve colour and crunch.
- Achieving the Perfect Sauce Texture: This dish works when flavour and texture are both well-balanced: Cook the prawns first: With oil on high, cook for ~3 minutes until they turn pink but remain tender. Add aromatics: Continue with finely chopped ginger, spring onions and chilli for ~2 minutes until fragrant. Combine spaghetti and sauce mixture: Use lemon & lime juice, fish sauce and a little brown sugar. Once added, add drained spaghetti and toss thoroughly. Incorporate beaten eggs: Slowly pour the eggs into the tossing spaghetti mixture, stirring continuously until just set. This creates silky egg ribbons and helps bind the sauce. Finish with veggie crunch: Add bean-sprouts and herbs (Thai basil), fold in off-heat, then top with roasted peanuts and coriander for crunch and freshness.
- Common Mistakes to Avoid: Overcooking the spaghetti: If the gluten-free spaghetti is left in the hot water for too long, the pasta can go mushy. Make sure to drain the gluten-free spaghetti as soon as it's al dente. Crowding the wok: If you add too much at once, the prawns will steam instead of sear, reducing flavour. Skipping citrus or seasoning: This dish relies on a balance of acidity from the lemon and lime and richness from the savoury fish sauce. Missing either leaves the flavours flat. Adding bean-sprouts too early: They’ll lose crunch if cooked too long, add them at the end. Serving without last-minute garnish: Missing the roasted peanuts, coriander or basil means you lose contrast in texture and freshness.
Frequently Asked Questions
Can I use regular spaghetti instead of gluten-free?
Yes, if you’re not avoiding gluten, you can substitute with regular spaghetti. Just follow the regular pasta’s cooking instructions and drain accordingly.
Can I use a different protein instead of prawns?
Absolutely. You could use shredded chicken or firm tofu for a vegetarian-friendly version. Adjust the cooking time slightly based on the protein.
Is the dish suitable for meal-prep or leftovers?
It’s best enjoyed fresh. The herbs and peanuts lose their crunch when reheated, and gluten-free pasta can become softer over time. If you must store, keep the garnish separate and reheat gently.
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