Try this pad Thai recipe or check out our broccoli vegetable pad Thai and Thai green chicken curry. If you want a lighter version of this noodle dish, then check out our healthy pad Thai.

For more noodle recipes check out our Singapore noodles, kimchi noodles and pork biang biang noodles. Next discover 10 things we love about Thai cuisine.


  • 150g dried flat rice noodles
  • 2 tbsp groundnut oil
  • 2 echalion shallots, halved and sliced
  • 200g raw peeled king prawns, butterflied
  • 1 egg, beaten
  • ½ tsp hot chilli powder
  • a handful beansprouts
  • a handful chives, chopped, plus extra to serve
  • 2 tbsp roasted peanuts, chopped
  • lime wedges, to serve


  • 1 tbsp tamarind paste
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or soft light brown sugar


  • STEP 1

    To make the sauce, put all the ingredients and 3 tbsp of water into a small pan. Bring to a simmer, stirring, and cook for 2 minutes or until the sugar has dissolved. Cool.

  • STEP 2

    Pour just-boiled water over the noodles, cover and leave until just softened, then drain and rinse under cold water, then drain again.

  • STEP 3

    Heat the oil in a wok or large frying pan. Fry the shallots for 2-3 minutes or until soft and golden, then add the prawns and cook for another 2 minutes until pink. Push the prawns and shallots to one side then add the egg, stirring until it has scrambled, then add the noodles and toss for 2 minutes. Add the sauce, chilli powder, bean sprouts and chives, and cook for 30 seconds.

  • STEP 4

    Divide between two plates and scatter with peanuts, extra chives and serve with lime wedges to squeeze over.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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