Pad Thai

Pad Thai

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(31 ratings)

Ready in 25-30 minutes


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: nutrition per serving for two

  • kcal531
  • fat20g
  • saturates3g
  • carbs62g
  • sugars5g
  • fibre2g
  • protein27g
  • salt3g
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  • 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)
    Fish sauce

    Fish sauce

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

  • 2 tbsp vegetable oil
  • 200g cooked and peeled tiger prawn, tails left on
  • 4 spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 140g beansprout
  • 25g salted peanut, finely chopped
  • a small handful of coriander leaves

To serve

  • 1 or 2 lime, cut into wedges



    The same shape, but smaller than…

  • sweet chilli sauce


  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.

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Comments (36)

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.

purpleflufff's picture

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

Bit bland - not a favourite for me.

simpkins's picture

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

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

preyapatl's picture

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

aitchelle's picture

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

naomiagard's picture

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

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

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.


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