Silky rice noodles stir-fried with plump prawns, egg, and tamarind sauce—tangy, nutty, and deeply satisfying.
Pad Thai is Thailand’s most beloved noodle dish for good reason. The combination of tamarind, fish sauce, and a touch of sweetness creates a sauce that coats every strand of noodle beautifully. Topped with crushed peanuts and fresh lime it is street food perfection you can make at home in under 30 minutes.
Prawn Pad Thai
Servings
2
servingsPrep time
10
minutesCooking time
15
minutesCalories
490
kcalIngredients
•t200g flat rice noodles
•t300g raw king prawns, peeled
•t2 eggs
•t3 tbsp tamarind paste
•t2 tbsp fish sauce
•t1 tbsp sugar
•t2 garlic cloves, minced
•t2 spring onions, sliced
•t100g bean sprouts
•t3 tbsp vegetable oil
•tCrushed roasted peanuts to serve
•tLime wedges to serve
•tFresh coriander to serve
Directions
- Soak rice noodles in warm water for 20 minutes until pliable. Drain and set aside.
- Mix tamarind paste, fish sauce, and sugar together. Set aside.
- Heat oil in a wok over high heat. Add garlic and prawns. Cook 2 minutes until pink.
- Push to the side. Crack in eggs and scramble until just set. Mix with prawns.
- 10.tAdd noodles and sauce. Toss everything together over high heat for 2 minutes.
- 11.tAdd spring onions and bean sprouts. Toss for 1 more minute. Serve topped with peanuts, lime, and coriander.
Notes
- High heat is essential — do not use a small pan or the noodles will steam not fry.
Tamarind paste is available in most Asian grocery stores.
Swap prawns for tofu or chicken.
Do not overcook the bean sprouts — they should still have a crunch.
