Pad Thai

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• annemiek

  04 November 2007

  annemiek commented on this recipe

  This is very yummy. I did omit the prawns because people in my family including myself are vegetarians. But I fried some eggs to go with, and everyone loved it.

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• coby

  13 January 2008

  coby rated this recipe

  

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• GlastoGirl

  28 January 2008

  GlastoGirl commented on this recipe

  I was going to serve it on a bed of bok-choi but there wasn't any on the supermarket. So I added spinach and a little extra chili. Superb!

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• Moley

  20 March 2008

  Moley rated and commented on this recipe

  

  Fantastic recipe..added a couple of chopped basil leaves too - superb recipe and so quick and easy!!

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• T0xicCandy

  20 March 2008

  T0xicCandy commented on this recipe

  Brilliant recipe, really fresh and delicious. A great easy and quick recipe for a weeknight!

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• heather's

  08 May 2008

  heather's rated and commented on this recipe

  

  So easy, so tasty. I make it again and again

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• Naomi

  02 June 2008

  Naomi rated and commented on this recipe

  

  Definitely all the stars for this pad thai - really easy, really yummy. Added an egg at the end, like you do with fried rice, was brilliant.

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• aitchelle

  11 June 2008

  aitchelle rated and commented on this recipe

  

  I thought it was okay... not great, though.

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• Preya

  07 December 2008

  Preya rated and commented on this recipe

  

  This recipe was yummy, I added eggs and recommend others to do the same.

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• The Mac

  28 January 2009

  The Mac rated and commented on this recipe

  

  I thought this was very average Mary. I feel this recipe should be called thai prawn noodle salad....bit disappointed.

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• Doc83

  27 March 2009

  Doc83 commented on this recipe

  Really good recipe. Quick, easy and tasty. I added some chicken and egg, spot on.

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• Simpkins

  05 April 2009

  Simpkins rated and commented on this recipe

  

  Easy to make and very tasty. A real family pleaser!

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• glitterysparkle

  27 April 2009

  glitterysparkle rated and commented on this recipe

  

  Bit bland - not a favourite for me.

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• Girl Flower

  28 April 2009

  Girl Flower rated and commented on this recipe

  

  This was very easy to make and ideal for after work. I added an egg as lots of you suggested. It was a good dinner but not amazing - I will make again though as I think I can improve on my first attempt. I did use the thin rice noodles as I could not find the thick ones and I think thick would be far better.

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• Costa Restauranteur

  12 May 2009

  Costa Restauranteur commented on this recipe

  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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• Heather

  18 June 2009

  Heather commented on this recipe

  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.

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• margaret hughes

  20 August 2009

  margaret hughes commented on this recipe

  Doesn't say how many servings it makes

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• margaret hughes

  20 August 2009

  margaret hughes commented on this recipe

  Sorry my mistake !!!

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• s.hallett

  02 September 2009

  s.hallett rated and commented on this recipe

  

  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.

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• Chris

  06 December 2009

  Chris commented on this recipe

  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?

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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 limes , cut into wedges
• sweet chilli sauce

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Difficulty and servings

Serves 2-3

Preparation and cooking times

Ready in 25-30 minutes

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 limes , cut into wedges
• sweet chilli sauce

Nutrition per serving for two

531 kcalories, protein 27g, carbohydrate 62g, fat 20 g, saturated fat 3g, fibre 2g, sugar 5g, salt 3 g

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