Pad Thai with Prawns

    35 minutes

    One of the most popular Thai dishes, these stir fry noodles might only feed two people if they are greedy. Otherwise, four.

    3 people made this

    Serves: 4 

    • 200g 3mm rice noodles
    • 2 tablespoons fish sauce
    • 2 tablespoons lime juice
    • 2 teaspoons sugar
    • 1/4 teaspoon chilli flakes
    • 100ml vegetable oil
    • 2 cloves garlic, finely chopped
    • 200g peeled baby prawns
    • 3 spring onioins, sliced into 2cm lengths
    • 2 eggs, beaten
    • Garnish
    • 1 cup bean sprouts
    • 2 tablespoons roasted (unsalted) peanuts, chopped
    • coriander leaves
    • lime wedges

    Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Soak the rice noodles in a bowl of warm water for 15 minutes or until soft but not squishy. Drain and set aside.
    2. Combine the fish sauce, lime juice, sugar and chilli flakes in a bowl.
    3. Heat a wok and add the oil and garlic. Stir fry 30 seconds then add the prawns and stir fry until they are cooked, about 3 minutes. Add the noodles and toss until the noodles are coated with oil. Try not to break up the noodles.
    4. Pour in the fish sauce and lime mixture and toss to combine over medium heat until the noodles have absorbed most of the liquid.
    5. Push the noodles to one side in the wok then add a little extra oil. Pour in the beaten eggs. Let them cook until they are setting, then stir through the noodles. Add the spring onions and cook for 2 minutes. Garnish and enjoy!

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