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. It's 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.
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.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
540
Ingredients
300g
flat, folded dried rice noodles
3Tbsp.
palm or light brown soft sugar
3Tbsp.
tamarind paste
4Tbsp.
fish sauce
2Tbsp.
soy sauce
2
medium eggs, beaten
2Tbsp.
vegetable oil
3
garlic cloves, finely chopped
2
small Thai/bird's eye red chillis, chopped
300g
cooked and peeled king prawns
200g
beansprouts
4
spring onions, finely sliced
small handful roasted salted peanuts, roughly chopped
small handful coriander leaves
lime wedges, to serve
Directions
Step 1Put 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.
Step 2Heat oil in a large, deep frying pan or wok over high heat. Add garlic and chillies, 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.
Step 3Add 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.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
