Prawn pad Thai served on a white plate

Easy pad Thai

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(44 ratings)

Ready in 25-30 minutes


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


  • 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


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

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

To serve

  • 1 or 2 lime, cut into wedges



    The same shape, but smaller than…

  • sweet chilli sauce


  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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Ariana Davies's picture
Ariana Davies
8th Jun, 2018
Loved this! Have just got back from Thailand, so of course it wasn't quite as perfect as it is out there, but really enjoyed this dish. I added a little bit of chilli as I like a little kick, and some chicken as well as the prawns. Also used udon noodles that were already pre-cooked. It was delicious, and surprisingly easy to make.
skerries's picture
8th Jun, 2018
A very nice noodle dish but not true Pad Thai flavours I have never found a recipe that does recreate those flavours but a tasty recipe and i'd make again but just not call it Pad Thai
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.
17th Jul, 2016
So good and easy--added a bit of soy sauce for balance at the very end.
4th Nov, 2015
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!
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 !!!
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
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
19th Jun, 2013
love the taste of this pad thai
15th Nov, 2012
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


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