Pad Thai

Pad Thai

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(35 ratings)

Ready in 25-30 minutes

Easy

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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Ingredients

  • 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 onions, 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
    Beansprouts

    Beansprouts

    been sp-rowts

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

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

To serve

  • 1 or 2 lime, cut into wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • sweet chilli sauce

Method

  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, questions and tips

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Honeygran
10th Nov, 2017
This was lovely though I did change a lot of things. I used raw prawns so needed to cook them first (just a few minutes), my rice noodles were ready cooked thread ones. I had no muscvado sugar so used black treacle(!) and had no cayenne pepper but used half a chopped red chilli. My improvised version was delicious but I’ve strayed quite a way from the ‘authentic’ version.
danielasjorge
17th Jul, 2016
5.05
So good and easy--added a bit of soy sauce for balance at the very end.
JSHP
4th Nov, 2015
5.05
Very easily made for a midweek supper. Delicious and yummed up by 7yr old and teenagers. Made double quantity for our hungry family of 5!
blossom2008
10th Feb, 2015
A lovely meal - I added 2 chillies + garlic cloves + also added more peanuts for texture. In hindsight 1 chillies would have been ample !!!
rosenstielj
15th Nov, 2013
The dish was easy to make and deemed to be delicious by my guests. Appreciat there may be disagreement about how authentic it is but will definitely make again. Makes three good size portions.
jylbgf001's picture
jylbgf001
19th Jun, 2013
Good recipe; everyone will have their own suggestions. I added 2 chopped chillis with the prawns. Also I used twice as many peanuts as mentioned as it really adds to the texture.
jylbgf001's picture
jylbgf001
19th Jun, 2013
love the taste of this pad thai
h0warth
15th Nov, 2012
2.05
Not bad however I went to Thailand recently and did a cookery course and there one is far better. Put in shallots then add tofu, chopped prawns and chopped radish. Then put an egg in let it cook for a bit then mix it in. Then add the prawns and Vermicelli. Then add Pad Thai sauce which is Tamarind sauce, Sweet Chilli sauce and brown sugar mixed together. Then add the Beansprouts and Chives. Absolutely stunning
matt_looby
18th Oct, 2012
Good recipe; everyone will have their own suggestions. I added 2 chopped chillis with the prawns. Also I used twice as many peanuts as mentioned as it really adds to the texture.
-ruth-
23rd Jun, 2011
1.05
I followed this recipe exactly and it was disgusting! The taste of lime was completely overbearing. I added a bit more sugar to get rid of the sourness but unfortunately all that happened was the combined smell of sweetness and acidity reminded me of vomit. I've eaten plenty of Pad Thai in various Thai restaurants (it being my favourite Thai meal) and this tasted nothing like that, it was not "authentic".

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