Super-fast Pad Thai

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• hummingbird

  16 September 2010

  hummingbird rated and commented on this recipe

  

  I made this as a day to day meal and it went down extremely well. I followed the recipe and found it to be lovely as it is. Over time I might end up changing a few bits as you do. But this recipe is delicious as it is!!! You MUST TRY it!!

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• Angie

  17 September 2010

  Angie commented on this recipe

  Quick, easy and absolutely delicious. I was a bit sad my kids ate all theirs up, as I was looking forward to scoffing whatever they left. Will definately be making this again.

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• yummy

  25 September 2010

  yummy rated and commented on this recipe

  

  Very quick & easy to make. You could probably add other veg like shredded carrots or courgettes, great for using up leftovers!

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• sweet tooth

  26 September 2010

  sweet tooth rated and commented on this recipe

  

  lovely, could use more soy and sweet chilli and I used chicken instead of prawns, really good week night meal

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• LucyB82

  27 October 2010

  LucyB82 rated and commented on this recipe

  

  Fab recipe for an evening meal. I had forgotten to get anything out of the freezer for dinner but it didn't matter with this recipe and it was so quick. I added carrots and mushrooms too.

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• Ellie

  25 March 2011

  Ellie rated and commented on this recipe

  

  fantastic storecupboard/freezer + those remaining scraps of veg in the fridge recipe! we added a chilli as we like some heat, but appart from that it was great.

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• alice4991

  23 June 2011

  alice4991 rated and commented on this recipe

  

  great recipe - really easy and quick - great week night meal! and a nice change to stir fry. added baby sweet corns and sugar snap peas. you could add all kinds of vegetables. all used uncooked fresh prawns as they have a much nicer texture and taste. you can definatly play around with this recipe - adding more or less of all ingredients. this ones a keeper!

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• Rebs

  19 August 2011

  Rebs rated and commented on this recipe

  

  Really good, simple and satisfying! I used tofu instead of prawns as I'm vegetarian, and it worked very well.

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• Jacqueline

  04 October 2011

  Jacqueline rated and commented on this recipe

  

  Really enjoyed this great flavours an so quick and easy to make. Love it!

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• Frenchie

  23 January 2012

  Frenchie rated and commented on this recipe

  

  Quick, easy and tastey! I blended the nuts to make them smaller, and also added in one of the ready mixed chinese stirfry packs to add more veg. Result was a definate success and I have been asked to make it again next time we have visitors!

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• carolj

  14 March 2012

  carolj commented on this recipe

  sounds yummy, will be trying this with leftovers, thanks!!

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• JennyH10

  24 April 2012

  JennyH10 rated and commented on this recipe

  

  Missed out the egg and beansprouts and added sesame oil. Very nice for a quick, healthy meal. Will definitely make it again and make sure I have beansprouts and eggs in the fridge next time!

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• mrshwc

  25 April 2012

  mrshwc commented on this recipe

  Lovely flavour (I used extra sweet chili sauce) but both times I've made this the noodles came out gummy. Any tips? Perhaps I need a wok and a bigger saucepan?

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• Elena

  11 September 2012

  Elena rated and commented on this recipe

  

  Good recipe but I find that it is better if you add more sweet chilli sauce. I also add some fish sauce for a bit more flavour. Have tried this with prawns and chicken and I think I preferred it with chicken. Really simple and quick to make too.

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• Alice5678

  23 November 2012

  Alice5678 rated this recipe

  

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• AMYSTRAFF

  11 March 2013

  AMYSTRAFF rated this recipe

  

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• Aif

  01 May 2013

  Aif rated this recipe

  

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Ingredients

• 200g rice noodles
• 140g frozen peas
• 200g frozen prawns
• 2 tbsp sunflower oil
• 100g beansprouts
• small bunch spring onions , sliced
• 2 beaten eggs
• 3 tbsp roasted peanuts
• 2 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• small bunch coriander , leaves only

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

• 200g rice noodles
• 140g frozen peas
• 200g frozen prawns
• 2 tbsp sunflower oil
• 100g beansprouts
• small bunch spring onions , sliced
• 2 beaten eggs
• 3 tbsp roasted peanuts
• 2 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• small bunch coriander , leaves only

Per serving

405 kcalories, protein 23g, carbohydrate 51g, fat 14 g, saturated fat 3g, fibre 4g, sugar 7g, salt 2.7 g

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