Pad Thai with prawns

Pad Thai with prawns

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(13 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2
This udon noodle stir fry has a peanut and tamarind sauce - it's on the table in just 20 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal498
  • fat18g
  • saturates3g
  • carbs56g
  • sugars22g
  • fibre4g
  • protein27g
  • salt2.3g
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  • 250g udon noodle
  • 2 tsp vegetable oil
  • 100g peeled raw prawn



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

  • 4 spring onions, chopped
    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 eggs, beaten



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

  • 2 tbsp roasted peanut, chopped
  • small handful coriander leaves
  • lime wedges, to serve



    The same shape, but smaller than…

For the sauce

  • 2 tbsp tamarind paste



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

  • 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…

  • juice 1 lime



    The same shape, but smaller than…

  • 1 tbsp soft brown sugar


  1. Boil the noodles in salted water for 3 mins until soft. Drain and rinse in cold water. To make the sauce, mix all the ingredients together in a small bowl.

  2. Heat a wok with half the oil. Add the prawns and spring onions, and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil. Add the egg and let sit for 30 secs, then scramble until cooked. Add the noodles and sauce, and cook, stirring continuously, for 3 mins or until everything is hot.

  3. Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.

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Comments, questions and tips

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25th Apr, 2020
Such a waste of ingredients!! The sauce was vile, do not cook this!!!!!
RosieVimes's picture
3rd Apr, 2014
Really wasn't a fan of this recipe. The sauce was incredibly sour and didn't work with the prawns at all. Certainly not a Pad Thai. Will definitely NOT be making it again.
airmatt's picture
17th Jan, 2014
After reading the comments about the sauce I decided to cheat and bought a pad thai sauce from a local supermarket but followed the rest of the recipe exactly and it turned out perfect, using the udon noodles was a revelation and really filled out the meal nicely
badzilla's picture
30th Dec, 2013
A little disappointing. This recipe certainly didn't taste particularly authentic, and there would almost certainly not be enough to satisfy two hungry adults - 100g of prawns for two people is insanity - try 250g!! Full blog review and photo on my website
7th Dec, 2013
This was awful
7th Dec, 2013
Such a disappointment. A waste of fresh, delicious ingredients, and a Saturday night meal. Too much tamarind and lime, not enough egg, nothing at all like the authentic, fresh and fragrant Pad Thai I have had before.
21st Aug, 2013
Really disappointed with this. Looked nothing like the picture -mine was more of a brown mess. My family enjoyed it but there was far too much tamarind for my taste. If I dare to make it again I'll use about a teaspoon of tamarind and thinner noodles.
9th Jul, 2013
My family just love this, so quick and easy for Mum too!
12th May, 2013
Really nice and simple. A good, light meal. I make without the sauce, I just squirt lime juice on top and this is enough for us it doesn't taste like anything is missing.
22nd Feb, 2013
This was delicious! Never had pad Thai and was very impressed at how tasty it is! I would try it with chicken and any left-overs make a tasty cold lunch.


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1st Jul, 2015
Nasty, sour and bland. Don't make this recipe.
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