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Pad Thai noodles recipe

122 ratings

A classic Thai takeaway order, this Pad Thai recipe uses fat, juicy tiger prawns nestled among rice noodles and a gorgeous balanced sweet, sour and salty sauce. Finish your dish with a scattering of crushed peanuts, chilli, spring onion and fresh herbs for the ultimate Friday night fakeaway, ready in just 20 minutes. See method

Serves 4
10 mins to prepare and 8 mins to cook
600 calories / serving
Dairy-free

Ingredients

2tbsp sunflower oil
200g raw tiger prawns, peeled and de-veined
1 clove garlic, crushed
2.5cm (1in) piece root ginger, peeled and grated
1 egg, beaten
2 x 200g packs Sharwoods Stir Fry Pad Thai noodles
2 medium carrots, grated
300g bean sprouts
1tbsp brown sugar
3tbsp fish sauce
zest and juice of 1 lime
50g peanuts, finely chopped
1 red chilli, thinly sliced
3 spring onions, sliced
handful parsley leaves, finely chopped

If you don't have any limes, try a lemon instead

Each serving contains

Energy
2510kj
600kcal 30%
Fat
14g 20%
Saturates
2g 10%
Sugars
11g 12%
Salt
2g 33%

of the reference intake
Carbohydrate 95.1g Protein 21.8g Fibre 3.4g

Method

Heat the oil in a wok or large frying pan and stir-fry the prawns for 3-4 minutes until just pink. (If you are using ready-cooked prawns, defrost if frozen, and stir-fry for just 1 minute). Add the garlic and ginger, cook for 1 minute more, then add the beaten egg and cook, stirring until lightly scrambled.
Add the noodles, carrot, bean sprouts, sugar, fish sauce and lime zest and juice and cook for 1-2 minutes until piping hot.
Sprinkle with the peanuts, chilli, spring onions and fresh parsley. Serve hot or cold.

See more Thai recipes