10-minute pad Thai

10-minute pad Thai

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(23 ratings)

Prep: 5 mins Cook: 5 mins

Easy

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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Ingredients

  • 200g raw prawns
    Prawn

    Prawn

    praw-n

    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
    Beansprouts

    Beansprouts

    been sp-rowts

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

  • 1 egg, beaten with a fork
    Eggs

    Egg

    egg

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

  • juice 1 lime, plus wedges to serve
    Lime

    Lime

    ly-m

    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
    Sugar

    Sugar

    shuh-ga

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

  • 1 tbsp roasted peanuts, roughly chopped, to serve

Method

  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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dancingbunny
1st Nov, 2010
4.05
We had this tonight and it was very quick and easy. I don't much like straight-to-wok noodles so I cooked some flat rice noodles (like the picture) an dit just took an extra 10-15 minutes. I used some frozen ready cooked prawns and the ice off them made the pot really watery so they boiled rather than fried so I'd recommend defrosting and patting them dry before using frozen prawns to avoid this. Apart from that it was great!
buona_forchetta
1st Sep, 2010
2.05
was fine, my egg didn't look like the photo sadly!
mich_mkp
21st May, 2010
We added spring onions and it was gorgeous. Cooking it again tomorrow night - I reckon it'll taste even better this time cos it's such a sunny weekend!
tw1nkle
14th Oct, 2009
5.05
Amazing my son cooked this for the family it was fab!
ilaria72
8th Sep, 2009
really light and really jummy, easy to cook with an exotic hint!
gervais
11th Jul, 2009
4.05
I added some chilli to give it a little 'kick'. It is also really important that it is served immediately before the noodles go stodgey. A good quick recipe.
bec1703
14th May, 2009
4.05
I added some chopped spring onions and red chilli to give it a bit more of a kick and a splash of colour.
lourogers
11th May, 2009
4.05
We both really enjoyed this, though it was on the dry side - I'm not an experienced cook so not entirely sure how to adapt it - but we will cook it again that's for sure.
hexane
9th May, 2009
1.05
I found this very disappointing. It was quite dry, because of the "straight-to-wok" noodles, and the fish sauce was the predominant flavour. If I did this again I would half the amount of fish sauce, would use dried noodles and would add some more liquid. As it's currently written-up I didn't find this recipe worked.
easter_blizzard
5th May, 2009
5.05
I used Japanese soba noodle, tofu and thinly cut sweet red pepper, with a bit of finely chopped medium red chili the other day, and it was delicious, too!

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