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    Prawn pad Thai

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    Prawn pad Thai

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 250g dried medium flat rice noodles
    • 3 tbsp tamarind paste
    • 3 tbsp light brown soft sugar
    • 3 tbsp Cooks’ Ingredients fish sauce
    • ½ tsp crushed chillies
    • 2 tbsp groundnut oil
    • 2 shallots, chopped
    • 200g raw king prawn tails
    • 2 eggs, beaten
    • 4 essential Waitrose salad onions, sliced
    • 100g bean sprouts
    • 100g mange tout, shredded
    • 3 tbsp roughly chopped coriander
    • 50g natural roasted peanuts
    • 1 lime, cut into wedges


    1. Soak the noodles in hot water for 15 minutes until just soft, then drain and rinse in cold water to prevent sticking; set aside. Mix the tamarind paste, sugar, fish sauce and crushed chillies with 1 tbsp water; set aside.
    2. Heat the groundnut oil in a wok over a medium-high heat. Add the shallots and prawns and cook for 1-2 minutes until the shallots are just starting to colour. Add the eggs and stir for 30 seconds; then add the drained noodles and fry for 30 seconds, stirring to break up the egg.
    3. Pour in the tamarind mixture and simmer until it is absorbed, then add the salad onions, bean sprouts and mange tout; fry for 1 minute.
    4. Stir through half the coriander and half the peanuts. Garnish with the remaining coriander leaves, nuts and lime wedges. Serve immediately.

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