Prawn pad Thai

A classic Thai dish with prawns, tangy noodles, crisp beansprouts and crunchy nuts.

Serves: 4

Preparation time:  20 minutes

Cooking time:  6 minutes

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You will need

  • 300g rice noodles
  • 2-3 tablespoons tamarind paste
  • 1-2 tablespoons boiling water
  • 3 tablespoons Thai fish sauce (nam pla)
  • 1 tablespoon sugar or palm sugar
  • 2 tablespoons vegetable oil
  • 4 shallots, peeled and sliced
  • 1 red chilli, deseeded and finely chopped
  • 250g raw prawns
  • 4 spring onions, finely shredded
  • 250g beansprouts
  • 1 lime, juice only
  • 100g cashew nuts, roughly chopped
  • ½ x 28g pack fresh coriander, roughly chopped
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Recipe Information

Step by step guide to making Prawn pad Thai

  1. Cook the rice noodles according to the pack instructions and put to one side.
  2. In a small bowl mix the tamarind paste with the boiling water, Thai fish sauce and sugar. Put to one side.
  3. Heat the oil in a large wok or frying pan and cook the shallots and chillies for 30 seconds then add the prawns and cook for 2-4 minutes until they have turned pink.
  4. Add the noodles, spring onions, beansprouts and sweet and sour tamarind paste and cook for a further minute. Add a squeeze of the lime juice and stir together.
  5. Serve garnished with the cashew nuts and coriander.

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Nutritional information for Prawn pad Thai

Nutritional information for Prawn pad Thai

Nutrition type per serving
Calories 577 kcal
Total Fat 18.4g
Saturated Fat 3.15g
Salt 1.8g
Sugar 13.2g