Pad Thai

Pad Thai

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(25 ratings)

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Cooking time

Ready in 25-30 minutes

Skill level

Easy

Servings

Serves 2-3

Almost a national dish of Thailand, Mary Cadogan's simplified take makes it easy to shop for - and very authentic tasting

Nutrition and extra info

Nutrition info

Nutrition nutrition per serving for two

kcalories
531
protein
27g
carbs
62g
fat
20g
saturates
3g
fibre
2g
sugar
5g
salt
3g

Ingredients

  • 125g (half a 250g pack) rice noodles
  • 3 tbsp lime juice about 2 limes
  • ½ tsp cayenne pepper
  • 2 tsp light muscovado sugar
  • 2 tbsp fish sauce (nam pla)
  • 2 tbsp vegetable oil
  • 200g cooked and peeled tiger prawns, tails left on
  • 4 spring onions, sliced
  • 140g beansprouts
  • 25g salted peanuts, finely chopped
  • a small handful of coriander leaves

To serve

  • 1 or 2 lime, cut into wedges
  • sweet chilli sauce

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Method

  1. Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
  2. Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
  3. Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
  4. Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.

Recipe from Good Food magazine, September 2002

Comments, questions and tips

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Comments

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rosenstielj's picture

The dish was easy to make and deemed to be delicious by my guests. Appreciat there may be disagreement about how authentic it is but will definitely make again. Makes three good size portions.

jylbgf001's picture

Good recipe; everyone will have their own suggestions. I added 2 chopped chillis with the prawns. Also I used twice as many peanuts as mentioned as it really adds to the texture.

jylbgf001's picture

love the taste of this pad thai

h0warth's picture
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Not bad however I went to Thailand recently and did a cookery course and there one is far better.
Put in shallots then add tofu, chopped prawns and chopped radish. Then put an egg in let it cook for a bit then mix it in. Then add the prawns and Vermicelli. Then add Pad Thai sauce which is Tamarind sauce, Sweet Chilli sauce and brown sugar mixed together. Then add the Beansprouts and Chives. Absolutely stunning

matt_looby's picture

Good recipe; everyone will have their own suggestions. I added 2 chopped chillis with the prawns. Also I used twice as many peanuts as mentioned as it really adds to the texture.

-ruth-'s picture
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I followed this recipe exactly and it was disgusting! The taste of lime was completely overbearing. I added a bit more sugar to get rid of the sourness but unfortunately all that happened was the combined smell of sweetness and acidity reminded me of vomit. I've eaten plenty of Pad Thai in various Thai restaurants (it being my favourite Thai meal) and this tasted nothing like that, it was not "authentic".

beautifuljulie's picture
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Quick, easy, yummy, cheap and delicious! Although I do cheat and use value frozen prawns/shrimp!

mrmondypops's picture
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This recipe isn't really pad thai as it seems to missing a few key ingredients - Prawn Noodles would be a better description!

rosa20's picture
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just made this for my flatmate, she loved it! Its defintiely going in my regular meals folder. Would definitely make again but might use a little less cayenne pepper.

arellegee's picture
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I thought it was really nice. Having lived in SE Asia for many years I am very picky when it comes to Thai food but this was not bad. I ran out of fish sauce (only had one tablespoon) so added some soy sauce light as well. Only other thing I changed was adding some egg. I half fried some beaten up egg then added it at the end of the recipe. Quick to make and will prob make again.

missmystery's picture
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While this recipe is ok, it isn't pad Thai. The recipe is missing some of the key ingredients such as eggs, chilli and garlic! In my version of pad thai I put these ingredients in, except the egg and it tasted quite nice, however, the recipe would be very bland without these ingredients and Thai food is not meant to be bland

johntsie's picture
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This is a marvelous recipe. I used dan-dan noodles,crushed dried chillis, onions and chicken instead, by lack of the advised ingredients but nevertheless the result was great.

my_dunh's picture
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I used twice the quantity of noodles but stuck to the same amount of seasoning ingredients. It was too limey and salty.... My husband described it as 'disgusting' and went and ate left-overs!

krissyb's picture
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I thought this was fantastic! So quick and easy and very scrummy! Mary's recipes never fail to disappoint!

onihara's picture

Quick question, would i still have to use the fish sauce if i was using chicken instead of prawns? and if not what would be the best substitute to use?

shallett's picture
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Tasty although I added a little too much cayenne...would add some extra veg in next time though, may not be quite so traditional but would make it more balanced and a bit more varied to the eye.

maggi3's picture

Sorry my mistake !!!

maggi3's picture

Doesn't say how many servings it makes

heather_benn's picture

I added egg, red onion and red pepper and would probably add some mangetout next time. I found the sauce to be the perfect balance and I like things with a bit of kick.

costarestauranteur's picture

This recipe is missing a key ingredient, tamarind pulp. I don't think I'd call it Pad Thai without it. No doubt some found it bland. You can buy it at an Asian market, already pressed and strained in a jar. Mix it with the fish sauce, chili and sugar, in a pot over low heat for 10 minutes or so, then proceed as directed.

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