This delicious prawn pad Thai recipe is so tasty and one of our go-to midweek meals to make when we want a takeaway favourite.

This speedy version can easily be halved, or doubled up, depending on how many guests you're feeding or if you want leftovers for the next day.

If you're not so keen on prawns, swap them for strips of cooked chicken breast, if you like.

Pad Thai is a reasonably healthy dish, consisting of lots of veg but the sauce does contain quite a bit of salt from the soy and fish sauce so enjoy in moderation.

We'd recommend buying flat, folded rice noodles for this dish as it's the traditional ingredient for this dish and they have a wonderfully bouncy, chewy texture which is perfect against the veg and prawns.

Our pad Thai consists of flat rice noodles, eggs, garlic, red Thai chilli, prawns, beansprouts, spring onions, peanuts and fresh coriander.

The sauce is made with a mixture of brown sugar, tamarind paste, fish sauce, soy sauce and water to give a lovely sweet and sour finish.

Yields: 4 servings

Prep Time: 20 mins

Process Time: 15 mins

Total Time: 35 mins

Calories per Serving: 540


  • 300 g

    flat, folded dried rice noodles

  • 3 tbsp.

    palm or light brown soft sugar

  • 3 tbsp.

    tamarind paste

  • 4 tbsp.

    fish sauce

  • 2 tbsp.

    soy sauce

  • 2

    medium eggs, beaten

  • 2 tbsp.

    vegetable oil

  • 3

    garlic cloves, finely chopped

  • 2

    small Thai/bird's eye red chillis, chopped

  • 300 g

    cooked and peeled king prawns

  • 200 g


  • 4

    spring onions, finely sliced

  • small handful roasted salted peanuts, roughly chopped

  • small handful coriander leaves

  • lime wedges, to serve


  1. Put rice noodles in large bowl and cover with just-boiled water. Leave to soak for 5min, or until flexible. Drain and rinse under cold water. Meanwhile, mix sugar, tamarind, fish sauce and soy sauce with 100ml water in a small pan. Heat gently, stirring until sugar dissolves. Whisk 1tbsp of this mixture into the beaten eggs and set both sauce and eggs aside.
  2. Heat oil in a large, deep frying pan or wok over high heat. Add garlic andchillies, stir-fry for 30sec, then add drained noodles and toss briefly. Add sauce and stir-fry for 2-3min until sauce is absorbed and noodles are cooked through. Tip into a large bowl.
  3. Add egg mixture to empty pan/wok over heat and fry, stirring, until just starting to set and scramble. Return noodle mixture to the pan along with the prawns, beansprouts and spring onions and stir to heat through. Serve scattered with peanuts and coriander, with lime wedges on the side.

Per serving:

  • Calories: 540
  • Protein: 29g
  • Fat: 13g
  • Saturates: 2g
  • Carbs: 76g
  • Sugars: 17g
  • Fibre: 3g

2023-05-17T13:52:03Z dg43tfdfdgfd