Pad Thai noodles

  • Serves 2
  • Ready in 25 minutes
  • Easy
A quick and easy Pad Thai recipe made with a spicy mix of prawns, peanuts and garlic.

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  • 175g flat rice noodles
  • 3½ tbsp sunflower oil
  • 12 large raw prawns, peeled, with tail shells left on
  • 2 garlic cloves, sliced
  • ½ red chilli, deseeded and sliced
  • 2 medium eggs, beaten
  • 3 tbsp Thai fish sauce
  • Juice of 1 lime
  • 1 tbsp light muscovado sugar
  • 4 tbsp roasted salted peanuts
  • 6 spring onions, sliced on the diagonal
  • 50g beansprouts


  1. Cook the noodles according to the pack instructions. Drain and toss with 1/2 tablespoon oil.
  2. Heat the rest of the oil in a large deep frying pan or wok. Add the prawns and stir-fry for 11/2 minutes. Add the garlic and chilli and cook for a further 30 seconds.
  3. Pour in the beaten eggs and stir-fry for a few seconds until they look scrambled, then lower the heat and add the noodles, fish sauce, lime juice and sugar. Toss together for 1 minute until the noodles are hot, then add the peanuts, spring onions and beansprouts. Toss together for 1 minute and serve.

From January 2006

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