10-minute pad Thai

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Good Food

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Recipe by Good Food

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1. Video tutorial: Preparing prawns

1. Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 mins until the prawns are just pink. Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar. Quickly toss together for 1 min more until the egg is just cooked and everything is well mixed - you might want to use a pair of tongs to make this easier.
2. Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls. Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.

Noodles

If you're using dried noodles, cook them according to pack instructions, then drain well on a little kitchen paper before adding to the pan.

PER SERVING

494 kcalories, protein 37g, carbohydrate 69g, fat 10 g, saturated fat 2g, fibre 4g, salt 2.91 g

Latest comments and suggestions

• CFL recipes

  23 April 2009

  CFL recipes commented on this recipe

  This was really delicious and very quick. I used regular egg noodles instead of pad thai and it was fine. My husband came in late and ate it cold and it was delicious. The combination of the lime juice (it's worth buying a lime, not using juice from a bottle) and the fish sauce created a wonderful flavour. I added some broccoli florets too.

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• CFL recipes

  23 April 2009

  CFL recipes rated this recipe

  

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• Frantic Flapjack

  24 April 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was very quick to make for supper with lots of fresh tastes.

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• sally

  29 April 2009

  sally rated and commented on this recipe

  

  This was really quick to make and very tasty. I found the pad thai noodles went soggy with the additiion of the egg, so would probably leave out the egg or use medium nooodles instead

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• easter_blizzard

  05 May 2009

  easter_blizzard rated and commented on this recipe

  

  I used Japanese soba noodle, tofu and thinly cut sweet red pepper, with a bit of finely chopped medium red chili the other day, and it was delicious, too!

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• Rog

  09 May 2009

  Rog rated and commented on this recipe

  

  I found this very disappointing. It was quite dry, because of the "straight-to-wok" noodles, and the fish sauce was the predominant flavour. If I did this again I would half the amount of fish sauce, would use dried noodles and would add some more liquid. As it's currently written-up I didn't find this recipe worked.

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• LouRogers

  11 May 2009

  LouRogers rated and commented on this recipe

  

  We both really enjoyed this, though it was on the dry side - I'm not an experienced cook so not entirely sure how to adapt it - but we will cook it again that's for sure.

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• Bexter

  14 May 2009

  Bexter rated and commented on this recipe

  

  I added some chopped spring onions and red chilli to give it a bit more of a kick and a splash of colour.

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• janet

  11 July 2009

  janet rated and commented on this recipe

  

  I added some chilli to give it a little 'kick'. It is also really important that it is served immediately before the noodles go stodgey. A good quick recipe.

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• ilaria

  08 September 2009

  ilaria commented on this recipe

  really light and really jummy, easy to cook with an exotic hint!

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• Flip

  14 October 2009

  Flip commented on this recipe

  Amazing my son cooked this for the family it was fab!

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• Flip

  14 October 2009

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Ingredients

• 200g raw prawns
• small pack coriander , stalks finely chopped, leaves roughly chopped
• 2 x 200g packs straight-to-wok pad Thai noodles
• 85g bean sprouts
• 1 egg , beaten with a fork
• juice 1 lime , plus wedges to serve
• 1 tbsp fish sauce
• 2 tsp sugar
• 1 tbsp roasted peanuts , roughly chopped, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 5 mins

Low-fat

Ingredients

• 200g raw prawns
• small pack coriander , stalks finely chopped, leaves roughly chopped
• 2 x 200g packs straight-to-wok pad Thai noodles
• 85g bean sprouts
• 1 egg , beaten with a fork
• juice 1 lime , plus wedges to serve
• 1 tbsp fish sauce
• 2 tsp sugar
• 1 tbsp roasted peanuts , roughly chopped, to serve

PER SERVING

494 kcalories, protein 37g, carbohydrate 69g, fat 10 g, saturated fat 2g, fibre 4g, salt 2.91 g

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