10-minute pad Thai

10-minute pad Thai

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(22 ratings)

Prep: 5 mins Cook: 5 mins


Serves 2
A delicious one-pan dinner - who needs takeaways?

Nutrition and extra info

Nutrition: per serving

  • kcal494
  • fat10g
  • saturates2g
  • carbs69g
  • sugars9g
  • fibre4g
  • protein37g
  • salt2.91g
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  • 200g raw prawns



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 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



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • juice 1 lime, plus wedges to serve



    The same shape, but smaller than…

  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp roasted peanuts, roughly chopped, to serve


  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.

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Comments (21)

morgan1980's picture

Very quick meal only 10 mins to prepare and cook - is a little dry so a splash of sweet chilli and/or soy sauce is worthwhile - but a great little recipe for a quick and tasty dinner.

emmaleg's picture

This was a really tasty midweek treat - healthy and easy. What more could you want from a recipe! I added spring onions and used egg noodles but otherwise stuck to the recipe. Yummy!

zendeling's picture

not the pad thai i was hoping for.
10 minutes is fast, but i rather spend half an hour and get some more taste in my supper.

amywalsh1985's picture

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.

saffysue's picture

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

dopeyangel's picture

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.

melaniejb1's picture

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! :)

jennycrayon's picture

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.

dancingbunny's picture

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!

buona_forchetta's picture

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

mich_mkp's picture

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!

tw1nkle's picture

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

ilaria72's picture

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

gervais's picture

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.

bec1703's picture

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

lourogers's picture

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.

hexane's picture

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.

easter_blizzard's picture

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!

sallybeattie's picture

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

Frantic Flapjack's picture

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


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