This delicious prawn pad Thai recipe is so tasty and one of our go-to midweek meals to make when we want a takeaway favourite. It's is a reasonably healthy dish, consisting of lots of veg but the sauce does contain quite a bit of salt from the soy and fish sauce so enjoy in moderation.
Our pad Thai consists of flat rice noodles, eggs, garlic, red Thai chilli, prawns, beansprouts, spring onions, peanuts and fresh coriander. The sauce is made with a mixture of brown sugar, tamarind paste, fish sauce, soy sauce and water to give a lovely sweet and sour finish.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
540
Ingredients
300 g flat, folded dried rice noodles
3 Tbsp. palm or light brown soft sugar
3 Tbsp. tamarind paste
4 Tbsp. fish sauce
2 Tbsp. soy sauce
2 medium eggs, beaten
2 Tbsp. vegetable oil
3 garlic cloves, finely chopped
2 small Thai/bird's eye red chillis, chopped
300 g cooked and peeled king prawns
200 g beansprouts
4 spring onions, finely sliced
small handful roasted salted peanuts, roughly chopped
small handful coriander leaves
lime wedges, to serve
Directions
Step 1Put rice noodles in large bowl and cover with just-boiled water. Leave to soak for 5min, or until flexible. Drain and rinse under cold water. Meanwhile, mix sugar, tamarind, fish sauce and soy sauce with 100ml water in a small pan. Heat gently, stirring until sugar dissolves. Whisk 1tbsp of this mixture into the beaten eggs and set both sauce and eggs aside.
Step 2Heat oil in a large, deep frying pan or wok over high heat. Add garlic and chillies, stir-fry for 30sec, then add drained noodles and toss briefly. Add sauce and stir-fry for 2-3min until sauce is absorbed and noodles are cooked through. Tip into a large bowl.
Step 3Add egg mixture to empty pan/wok over heat and fry, stirring, until just starting to set and scramble. Return noodle mixture to the pan along with the prawns, beansprouts and spring onions and stir to heat through. Serve scattered with peanuts and coriander, with lime wedges on the side.
This speedy version can easily be halved, or doubled up, depending on how many guests you're feeding or if you want leftovers for the next day.
If you're not so keen on prawns, swap them for strips of cooked chicken breast, if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
