Pad Thai

Pad Thai

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(16 ratings)

Prep: 5 mins Cook: 10 mins


Serves 4

Make this easy prawn stir-fry for a speedy midweek meal. Our pad Thai recipe uses simple ingredients such as prawns, rice noodles and beansprouts, but you could also add chicken or tofu.

Nutrition and extra info

Nutrition: per serving

  • kcal359
  • fat8g
  • saturates1g
  • carbs57g
  • sugars5g
  • fibre1g
  • protein19g
  • salt3.17g
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  • 250g pack medium rice noodle
  • 2 tsp tamarind paste



    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 3 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 garlic clove
  • 3 spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp vegetable oil
  • 1 egg



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

  • 200g pack large cooked prawn



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

  • 75g beansprout


    been sp-rowts

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

  • handful salted peanut, chopped to serve
  • lime wedges, to serve



    The same shape, but smaller than…


  1. Tip the noodles into a large bowl and pour over a kettle of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time – then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.

  2. Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a wok or large frying pan over a high heat. When it’s really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they’re moving all the time. Cook for 30 secs, just until they begin to soften.

  3. Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.

  4. Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates. Serve with some chopped peanuts sprinkled over and wedges of lime.

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Comments, questions and tips

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13th May, 2020
Not a good recipe. Quantities all wrong.
12th May, 2020
Not a good recipe. Quantities all wrong, very little flavour. Disappointing.
Maria Andrews
27th Jan, 2019
Do not even bother trying this recipe absolute disaster! No mention of seasoning ie... salt pepper chilli minimal quantities for a single portion! 1 clove garlic & 1 egg??? Why is there no corriander or crushed peanuts? This is NOT pad Thai. My mate made this today what a waste of prawns
philinbrighton's picture
23rd May, 2016
This was good but I felt there wasn't enough sauce and also that the sauce wasn't sweet enough. I added more sugar and a squeeze of ketchup (i know... chavvy but it added a hit of sweetness). I also added chicken, prawns and fried tofu. Would make again.
17th Sep, 2014
So easy and tasty, I've never thought of it as too salty.
1st Aug, 2012
Very easy to make; ideal for mid-week family meal.
15th Aug, 2010
I really enjoyed this dish. Next time, slightly less fish sauce, was v salty. Otherwise an easy, cheap recipe, will definitely make again.
11th Apr, 2008
Not at all like the Pad Thai I've eaten in restaurants. If you make a few changes (double the quantity of egg mix, add some peanuts to it, and add the mix with the noodles and prawns then stir till you get a texture approaching carbonara sauce) then it's much improved.
29th Mar, 2008
This was surprisingly easy to make - the sauce was lovely.
13th Mar, 2008
Love this recipe. Very quick and extremely easy. Used straight from the pack noodles so was extra handy. Have cooked it twice now. For the standard ingredients above the only thing I would change is slightly less fish sauce. I found it a little salty. I also did a variation switching the bean sprouts for some mange-toute, and added a little fresh ginger and a teaspoon of oyster sauce. Was very nice.


5th Jul, 2017
Can you buy the ingredients for this in morisons???
5th Jul, 2017
Buy this at a resturant, its nicer there!
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