Pad Thai

Pad Thai

  • 1
  • 2
  • 3
  • 4
  • 5
(24 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
purpleflufff's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

cindystewart's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Bit bland - not a favourite for me.

simpkins's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

cadkin's picture

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

matty22's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

preyapatl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

aitchelle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

naomiagard's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

clatters's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

t0xiccandy's picture

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

sarahlabat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

glastogirl's picture

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!

annemiek's picture

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.

Pages

Questions

Tips