Pad Thai

Pad Thai

By Mary Cadogan
  • 1
  • 2
  • 3
  • 4
  • 5
(34 ratings)
By
Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.
Print

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.

  • Recipe Tip

    Using rice noodles

    If there are two thicknesses of noodle available in your local shop, go for the thicker ones for this recipe.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
mrmondypops
31st Mar, 2011
1.05
This recipe isn't really pad thai as it seems to missing a few key ingredients - Prawn Noodles would be a better description!
rosa20
3rd Mar, 2011
5.05
just made this for my flatmate, she loved it! Its defintiely going in my regular meals folder. Would definitely make again but might use a little less cayenne pepper.
arellegee
9th Jan, 2011
4.05
I thought it was really nice. Having lived in SE Asia for many years I am very picky when it comes to Thai food but this was not bad. I ran out of fish sauce (only had one tablespoon) so added some soy sauce light as well. Only other thing I changed was adding some egg. I half fried some beaten up egg then added it at the end of the recipe. Quick to make and will prob make again.
missmystery
17th Nov, 2010
1.05
While this recipe is ok, it isn't pad Thai. The recipe is missing some of the key ingredients such as eggs, chilli and garlic! In my version of pad thai I put these ingredients in, except the egg and it tasted quite nice, however, the recipe would be very bland without these ingredients and Thai food is not meant to be bland
johntsie
21st Sep, 2010
4.05
This is a marvelous recipe. I used dan-dan noodles,crushed dried chillis, onions and chicken instead, by lack of the advised ingredients but nevertheless the result was great.
my_dunh
20th Apr, 2010
1.05
I used twice the quantity of noodles but stuck to the same amount of seasoning ingredients. It was too limey and salty.... My husband described it as 'disgusting' and went and ate left-overs!
krissyb
31st Mar, 2010
5.05
I thought this was fantastic! So quick and easy and very scrummy! Mary's recipes never fail to disappoint!
onihara
6th Dec, 2009
Quick question, would i still have to use the fish sauce if i was using chicken instead of prawns? and if not what would be the best substitute to use?
shallett
2nd Sep, 2009
4.05
Tasty although I added a little too much cayenne...would add some extra veg in next time though, may not be quite so traditional but would make it more balanced and a bit more varied to the eye.
maggi3
20th Aug, 2009
Sorry my mistake !!!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.