10-minute pad Thai

10-minute pad Thai

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(24 ratings)

Prep: 5 mins Cook: 5 mins


Serves 2
A delicious one-pan dinner - who needs takeaways?

Nutrition and extra info

Nutrition: per serving

  • kcal494
  • fat10g
  • saturates2g
  • carbs69g
  • sugars9g
  • fibre4g
  • protein37g
  • salt2.91g
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  • 200g raw prawns



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

  • small pack coriander, stalks finely chopped, leaves roughly chopped
  • 2 x 200g packs straight-to-wok pad Thai noodles
  • 85g beansprouts


    been sp-rowts

    Widely seen as a major, somehow magic, ingredient, beansprouts

  • 1 egg, beaten with a fork



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

  • juice 1 lime, plus wedges to serve



    The same shape, but smaller than…

  • 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…

  • 2 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp roasted peanuts, roughly chopped, to serve


  1. Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 mins until the prawns are just pink. Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar. Quickly toss together for 1 min more until the egg is just cooked and everything is well mixed – you might want to use a pair of tongs to make this easier.

  2. Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls. Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.

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Comments, questions and tips

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13th Jun, 2017
There was far too much fish sauce in this, all I could taste was salty fish sauce it was quite vile! I'm sure if I try this again with half the amount it will be a delicious easy recipe as the rest of the commenters have said!
whiskey_triv's picture
31st Jan, 2017
This recipe is dryer than the Sahara.
4th Apr, 2013
Very quick meal only 10 mins to prepare and cook - is a little dry so a splash of sweet chilli and/or soy sauce is worthwhile - but a great little recipe for a quick and tasty dinner.
20th Mar, 2013
This was a really tasty midweek treat - healthy and easy. What more could you want from a recipe! I added spring onions and used egg noodles but otherwise stuck to the recipe. Yummy!
15th Oct, 2012
not the pad thai i was hoping for. 10 minutes is fast, but i rather spend half an hour and get some more taste in my supper.
23rd Feb, 2012
Absolutley gorgeous! So quick and easy and I thought it tasted quite authentic. To the people saying this is a bit dry - well I would agree but having been to Thailand 3 times I think this is how it is meant to be.... I'm not a huge fan of stir fries with sauces anyway. I served mine with a side of pak choi fried in a little sesame oil and soy sauce.
20th Oct, 2011
I really enjoyed this. I added chopped green chillies as I'm a bit of a chilli addict.
11th Oct, 2011
Good for something quick - I added some tamarind paste loosened with about a tbsp of water to add extra thai flavour and prevent it from being too dry. Nice with a fresh red chilli as well and tofu is a good alternative.
18th Jan, 2011
I followed the recipe pretty much to the t. I thought it was good, very good for something I prepared in 10 minutes but not as good as the local thai take away! :)
26th Nov, 2010
I cook this almost every other week now, so quick, tasty and cheap! I wouldn't adapt the recipe as it is very authentic to the true Thai original.


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13th Jun, 2017
Too much fish sauce, recommend using half the amount and adding sweet chilli sauce instead of the sugar.