Phat Thai

Phat Thai

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(25 ratings)

Prep: 30 mins Cook: 12 mins Plus soaking


Serves 4
Try an authentic version of this classic Thai snack food. You can swap the prawns for thin strips of chicken if you like

Nutrition and extra info


  • kcal750
  • fat30g
  • saturates5g
  • carbs94g
  • sugars9g
  • fibre5g
  • protein31g
  • salt2.73g
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  • 400g thick, dried, flat rice noodle (banh pho), we used Thai Taste rice noodles from Waitrose
  • 4 large garlic cloves, finely chopped
  • 1 small bunch coriander, stems or roots finely chopped, leaves reserved
  • 50ml vegetable oil
  • 200g raw prawns, peeled



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

  • 85g pickled turnips, chopped (optional)



    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 1 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 3 eggs, beaten



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

  • 2 tbsp oyster sauce
  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 300g beansprouts


    been sp-rowts

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

  • juice 1 lime



    The same shape, but smaller than…

  • 1 bunch spring onions, sliced on the diagonal
    Spring onions

    Spring onion

    sp-ring un-yun

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

  • 100g roasted peanuts, crushed
  • 3 red chillies, deseeded and finely chopped


  1. Soak the noodles in cold water for up to 2 hrs, then drain and set aside. Using a pestle and mortar, pound the garlic with the chopped coriander stems or roots.

  2. Heat the oil in a wok over a high heat. When shimmering, add the garlic and coriander mix. Stir for a few moments, then add the prawns and pickled turnip, if using. Cook for 30 secs, then add the sugar. Add the noodles and stir for 1 min, making sure everything is well mixed. Add the eggs and cook for 2 mins more.

  3. Pour in the oyster and fish sauce, then add the beansprouts, lime juice, most of the spring onions, most of the roasted peanuts and most of the chilli. Toss and cook for around 2 mins, then serve scattered with coriander and the rest of the chilli, peanuts and spring onions.

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Comments, questions and tips

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11th Jan, 2019
Yummy and pretty authentic! Just missing the pickled turnips (couldn't find) and in Chiang Mai I'm pretty sure they always added little cubes of firm tofu. Very tasty. I added in shredded carrot to up the veg content and used thinner noodles soaked in cold water for a few hours.
17th Apr, 2017
Loved by 3 boys aged 12, 9 and 7 and eased the blow off that melancholic back to school tomorrow after the Easter Hols feeling
16th Nov, 2012
This was delicious and will make again. Will add some extra chilli next time though as it needed some extra heat for us.
10th Oct, 2012
Made this last night without pickled turnip. Absolutely gorgeous and very authentic, having done a thai cookery course in Thailand I should know !! Goes lovely with John Torodes Thai green chicken curry which I make at least once a week. Great recipes with easy to find ingredients. Just one tip - add extra crushed peanuts if you like that extra crunch.
3rd Aug, 2012
as Susan Angel had commented preferring stronger flavours, I doubled the garlic and left in the seeds of the chilli. I usually use a large chinese supermarket for all my ingredients, they did not have pickled turnip. as it was optional i wasnt too worried and bought everythhing else, including coriander with good roots. As I left I saw a very small chinese shop across the road and thought I would try it. The lady was very helpful and I was told its not like our pickled products products and she produced a small packet that said pickled vegetable. Anyway it all turned out really nice, lovely flavours, and will definately be having again trying it also with chicken.
24th May, 2012
I've tried so many recipes to get the authentic taste and this one is by far the best. Would happily eat this every night of the week!
6th Feb, 2012
It was nice enough, but would prefer a recipe with slightly stronger flavours... may try it again but with chicken and see how that turns out.
17th Jan, 2012
very good (tasted pretty similar to the local takeaway!).
jpsboro's picture
22nd Nov, 2011
Once the prep is done (which doesnt take too long), simple and lovely fresh meal. Love it !
19th Oct, 2011
My partner's verdict - "a delight to eat"!


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