pad thai

Pad Thai

Name: Pad Thai
Total time: 30 min
Yield: Serves 2
Cuisine: Thai
Ingredients: 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

Janine Ratcliffe

Published: April 21, 2020 at 2:42 PM

Save recipe

Serves 2

Easy

Total time: 30 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

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.

Skip to ingredients

Alternatives

Complete the dish

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.

Ingredients

Nutrition

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

SAUCE

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

Nutrition: per serving

kcal608
fat21g
saturates4.3g
carbs76g
sugars12.1g
fibre4.4g
protein26.2g
salt2.3g

Method

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

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue