pad thai

Pad Thai

  • serves 2
  • Easy

Put juicy king prawns to work in this classic pad Thai dish, which takes just half an hour. With crunchy beansprouts, roasted peanuts, zesty lime and chilli, this noodle dish is full of vibrant flavours and textures.


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



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


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


  • 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.

Try our Thai noodle recipes here

Thai Peanut Noodle Salad Recipe with Watermelon and Herbs

Nutritional Information

  • Kcals 608
  • Fat 21g
  • Saturates 4.3g
  • Carbs 76g
  • Sugars 12.1g
  • Fibre 4.4g
  • Protein 26.2g
  • Salt 2.3g