Pad Thai Noodles with Prawns

5 from 32 votes

Pad Thai Noodles with Prawns

This Prawn Pad Thai recipe is full of flavour, easy to make and ready in under 30 minutes.

A fantastic National dish from Thailand that's well worth trying if you're looking for something new.

It typically contains rice noodles, eggs, garlic, chillies, and fresh vegetables stir-fried in a homemade pad thai sauce with crushed peanuts and spring onions.

We used prawns, but you can use other proteins such as chicken or tofu. Or a combo of more than one.

How to make a pad thai using ingredients found at your local UK supermarket! If there is anything you can't get from the shop I have included substitutes in the blog post.

Gives you the scent, taste and feel of Thailand street food in your own home.

Prep Time15

Active Time15

Total Time30

Course: Main Course

Cuisine: Street Food, Thai, Thailand

Keyword: easy and quick, pad thai noodles, pad thai noodles with prawns, pad thai sauce, pad thai with prawns, prawn noodles, prawn pad thai, prawn pad thai recipe, prawn thai noodles, rice noodles, stirfry, straight to wok, thai prawn noodles, thailand national dish

Yield: Large Portions

Calories: 777kcal

Author: Luke and Kay - Flawless Food

Equipment

Ingredients

200 grams Rice Noodle Sticks or 200g Amoy Straight To Wok Ribbon Rice Noodles
3 tablespoon Sesame Oil
165 grams Jumbo King Prawns Peeled
1 large Shallot finely chopped
3 cloves Garlic
1-3 Thai Chilli (aka birds eye chilli) Finely chopped, adjust to desired heat level.
Small handful Coriander stems for cooking, leaves for garnishing
2 Eggs whisked
150 g Bean Sprouts

Pad Thai Sauce

3 tablespoon Fish Sauce
3 tablespoon Soft Brown Sugar
3 tablespoon Rice Wine Vinegar
1 tablespoon Light Soy Sauce
½ Lime squeezed

To serve

1 tablespoon Peanuts crushed
½ Lime cut into wedges
2 Spring Onions finely sliced
Chilli or Chilli Flakes to make it spicier
Light Soy Sauce

Instructions

Cook noodles to packet instructions; once cooked drain and place in a large bowl with cold water to stop them from cooking and prevent them from sticking together.
If using straight to wok noodles there is no need for this step.
200 grams Rice Noodle Sticks
Place all the pad thai sauce ingredients in a bowl, give a good stir and place to one side.
3 tablespoon Fish Sauce, 3 tablespoon Soft Brown Sugar, 3 tablespoon Rice Wine Vinegar, 1 tablespoon Light Soy Sauce, ½ Lime
Prepare all the vegetables before starting to cook.
Separate the coriander (cilantro) leaves and stems. The stems are to use during cooking, save the leaves for garnishing.
1 large Shallot, 3 cloves Garlic, 1-3 Thai Chilli (aka birds eye chilli), Small handful Coriander
Add ½ of the sesame oil, cook the prawns over medium heat for 2-3 mins on each side, remove and set aside. Add remaining ½ of sesame oil in the wok.
165 grams Jumbo King Prawns, 3 tablespoon Sesame Oil
Cook the shallots, garlic, chillies and coriander stems cook for a few minutes over medium-high heat until shallots are golden.
1 large Shallot, 3 cloves Garlic, 1-3 Thai Chilli (aka birds eye chilli), Small handful Coriander , 2 Spring Onions
Push the ingredients to the edges of the wok, add the whisked eggs leave them to sit for 2 mins. Then scramble the eggs and mix in with the ingredients from around the side of the wok.
2 Eggs, 1 large Shallot
Add the cooked noodles to the wok, using tongs makes it easier to mix the ingredients together.
200 grams Rice Noodle Sticks
Add the pad thai sauce, cooked prawns and bean sprouts. Flip all together with tongs until well combined and heated through.
165 grams Jumbo King Prawns, 150 g Bean Sprouts
Serve with a combination of your choice of toppings.
I like a sprinkle of crushed peanuts, spring onions, extra chilli, a wedge of lime, and extra soy sauce.
2 Spring Onions, ½ Lime, Chilli or Chilli Flakes, Light Soy Sauce, 1 tablespoon Peanuts

Nutrition