Pad Thai noodles

  • Serves 4
  • Ready in 20 minutes
  • Easy
Try this tasty Pad Thai recipe made with rice noodles, peanuts, beansprouts and fresh coriander.

Nutritional info per serving

  • Calories381kcals
  • Fat17.9g (2.6g saturated)
  • Protein16.8g
  • Carbohydrates40.9g (3.7g sugars)
  • Salt2.4g

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  • 25g tamarind pulp
  • 150g dried medium rice noodles
  • 2 tbsp Thai fish sauce (nam pla)
  • 2 tbsp palm sugar
  • 1 tbsp tomato purée
  • Juice of ½ lime
  • 3 tbsp sunflower oil
  • 2 garlic cloves, finely chopped
  • 2 eggs, beaten
  • 2 tbsp freshly ground dried shrimps
  • ½ tsp crushed dried chillies
  • 2 tbsp roasted unsalted peanuts, chopped
  • 4 spring onions, shredded
  • 175g beansprouts
  • Small handful fresh coriander leaves


  1. Put the tamarind pulp in a small bowl and pour over 125ml hot water. Set aside for 10 minutes.
  2. Put the rice noodles in a bowl, pour over boiling water and soak for 5 minutes. Drain and set aside. Strain the tamarind into a clean bowl and mix 2 tablespoons of the tamarind paste with the fish sauce, palm sugar, tomato purée and lime juice.
  3. Heat the oil in a wok and add the garlic. Cook for 1 minute, then pour in the eggs and allow to set before chopping them up a little in the pan. Add the noodles and stir-fry for 1 minute. Stir in the tamarind mixture, shrimps and half each of the dried chillies, peanuts and onions. Stir-fry for 2 minutes. Reserve a handful of beansprouts and add the rest to the pan. Stir-fry for 1 minute.
  4. Divide between bowls and garnish with the remaining chillies, peanuts, onions, beansprouts and coriander leaves.
  • Pad Thai is traditionally served as part of a meal, but you can add cooked prawns or chicken along with the peanuts in step 3 for a substantial main course

From March 2008

Main Ingredients:

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