Pad Thai with prawns

Prep: 10 mins Cook: 10 mins


Serves 2
This udon noodle stir fry has a peanut and tamarind sauce - it's on the table in just 20 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal498
  • fat18g
  • saturates3g
  • carbs56g
  • sugars22g
  • fibre4g
  • protein27g
  • salt2.3g
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  • 250g udon noodle
  • 2 tsp vegetable oil
  • 100g peeled raw prawn



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

  • 4 spring onion, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

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

  • 2 egg, beaten



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

  • 2 tbsp roasted peanut, chopped
  • small handful coriander leaves
  • lime wedges, to serve



    The same shape, but smaller than…

For the sauce

  • 2 tbsp tamarind paste



    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 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…

  • juice 1 lime



    The same shape, but smaller than…

  • 1 tbsp soft brown sugar


  1. Boil the noodles in salted water for 3 mins until soft. Drain and rinse in cold water. To make the sauce, mix all the ingredients together in a small bowl.

  2. Heat a wok with half the oil. Add the prawns and spring onions, and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil. Add the egg and let sit for 30 secs, then scramble until cooked. Add the noodles and sauce, and cook, stirring continuously, for 3 mins or until everything is hot.

  3. Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.

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Comments (14)

rosievimes's picture

Really wasn't a fan of this recipe. The sauce was incredibly sour and didn't work with the prawns at all. Certainly not a Pad Thai. Will definitely NOT be making it again.

airmatt's picture

After reading the comments about the sauce I decided to cheat and bought a pad thai sauce from a local supermarket but followed the rest of the recipe exactly and it turned out perfect, using the udon noodles was a revelation and really filled out the meal nicely

badzilla's picture

A little disappointing. This recipe certainly didn't taste particularly authentic, and there would almost certainly not be enough to satisfy two hungry adults - 100g of prawns for two people is insanity - try 250g!! Full blog review and photo on my website

williamsevers's picture

This was awful

pgant12's picture

Such a disappointment. A waste of fresh, delicious ingredients, and a Saturday night meal. Too much tamarind and lime, not enough egg, nothing at all like the authentic, fresh and fragrant Pad Thai I have had before.

lol1129's picture

Really disappointed with this. Looked nothing like the picture -mine was more of a brown mess. My family enjoyed it but there was far too much tamarind for my taste. If I dare to make it again I'll use about a teaspoon of tamarind and thinner noodles.

mrstmallorca's picture

My family just love this, so quick and easy for Mum too!

misspk's picture

Really nice and simple. A good, light meal. I make without the sauce, I just squirt lime juice on top and this is enough for us it doesn't taste like anything is missing.

lcurtis14's picture

This was delicious! Never had pad Thai and was very impressed at how tasty it is! I would try it with chicken and any left-overs make a tasty cold lunch.

tararose's picture

That looks delicious. willl have to try it!!! Nom

meandbunny's picture

tastes lovely and really quick to make. The real deal. Looks a little different to the pic but not half bad and i would recomend this as a change and affordable quick meal. However it does require a little muscel when stiring around the noodles [although i may have put a little more than required in!]

anneinoman's picture

I have done several Thai recipes from the classic Thai collection and they have all been great, up until now. This was terrible, the fish sauce was so salty it dominated the taste and adding the egg made the sauce thick and gelatinous. We took out the prawns and binned the rest. This recipe needs more instruction as to the thickness of the sauce, should water be added to make the sauce thinner? Use less fish sauce or maybe a fish stock cube instead.

Frantic Flapjack's picture

This was gorgeous and fresh tasting but I also fried up some red pepper and mushrooms to add to it.

suzlovescake's picture

This was good and fresh in flavours, and very quick to make for a midweek meal. It didn't taste much like other pad thai I've had though so I might try out some other recipes before making this again.

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Tips (1)

Liz_97's picture

Nasty, sour and bland. Don't make this recipe.