10-minute pad Thai

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• 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

  Flip rated this recipe

  

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• mich_mkp

  21 May 2010

  mich_mkp commented on this recipe

  We added spring onions and it was gorgeous. Cooking it again tomorrow night - I reckon it'll taste even better this time cos it's such a sunny weekend!

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• Lau

  01 September 2010

  Lau rated and commented on this recipe

  

  was fine, my egg didn't look like the photo sadly!

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• teapot

  01 November 2010

  teapot rated and commented on this recipe

  

  We had this tonight and it was very quick and easy. I don't much like straight-to-wok noodles so I cooked some flat rice noodles (like the picture) an dit just took an extra 10-15 minutes. I used some frozen ready cooked prawns and the ice off them made the pot really watery so they boiled rather than fried so I'd recommend defrosting and patting them dry before using frozen prawns to avoid this. Apart from that it was great!

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• jennycrayon

  26 November 2010

  jennycrayon rated and commented on this recipe

  

  I cook this almost every other week now, so quick, tasty and cheap! I wouldn't adapt the recipe as it is very authentic to the true Thai original.

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• Melanie

  18 January 2011

  Melanie rated and commented on this recipe

  

  I followed the recipe pretty much to the t. I thought it was good, very good for something I prepared in 10 minutes but not as good as the local thai take away! :)

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• DopeyAngel

  11 October 2011

  DopeyAngel commented on this recipe

  Good for something quick - I added some tamarind paste loosened with about a tbsp of water to add extra thai flavour and prevent it from being too dry. Nice with a fresh red chilli as well and tofu is a good alternative.

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• saffysue

  20 October 2011

  saffysue rated and commented on this recipe

  

  I really enjoyed this. I added chopped green chillies as I'm a bit of a chilli addict.

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• amywalsh1985

  23 February 2012

  amywalsh1985 rated and commented on this recipe

  

  Absolutley gorgeous! So quick and easy and I thought it tasted quite authentic. To the people saying this is a bit dry - well I would agree but having been to Thailand 3 times I think this is how it is meant to be.... I'm not a huge fan of stir fries with sauces anyway. I served mine with a side of pak choi fried in a little sesame oil and soy sauce.

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http://www.bbcgoodfood.com/recipes/10386/

Ingredients

• 200g raw prawns
• small pack coriander , stalks finely chopped, leaves roughly chopped
• 2 x 200g packs straight-to-wok pad Thai noodles
• 85g beansprouts
• 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 beansprouts
• 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, sugar 9g, salt 2.91 g

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