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Prawn pad Thai

Prawn pad Thai

Aside from a little chopping at the start, that's all there is to this much-loved classic. The beauty of rice noodles is that you don't even have to cook them; give them a quick soak in plenty of boiling water and they're ready to go. 

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Plussoaking

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 200g folder rice noodles (we used Thai Taste)
  • 2 tbsp vegetable oil, plus a drizzle
  • 1 bunch Essential Salad Onions, roughly chopped
  • 300g Essential Beansprouts
  • 250g pack Essential Frozen Cooked King Prawns, desfrosted
  • 200g jar Cooks' Ingredients Pad Thai paste
  • 2 British Blacktail Free Range Eggs, beaten
  • 2 tbsp soy sauce
  • 1 lime, juice of ½, ½ in wedges
  • 100g Essential Large Roasted and Salted Peanuts, roughly crushed
  • 1 red chilli, thinly sliced


  1. Put a kettle on to boil. Put the rice noodles in a large bowl then cover with just-boiled water, ensuring the noodles are submerged. Leave to stand for 10 minutes. Drain, run under cold water to cool down quickly, then drain again. Drizzle with a little oil to stop the noodles sticking together. Set aside.

  2. Meanwhile heat the oil in a large, deep frying pan or wok set over a high heat. Reserve about ¼ of the salad onions, then stir fry the rest for 2 minutes. Add the beansprouts to the pan along with the prawns and the pad Thai paste; stir fry for 2 minutes. Push the contents of the pan to one side, then add the eggs to the other side. Scramble the eggs for 30 seconds until beginning to set.

  3. Add the drained noodles to the pan and stir fry everthing continuously for 4 minutes, seasoning with the soy sauce and lime juice. Cook until everything is piping hot. Sir in ¾ of the peanuts. Divide between serving plates. Scatter over the sliced red chilli and serve with the lime wedges for seasoning.


Typical values per serving when made using specific products in recipe


2,750kJ/ 657kcals



Saturated Fat












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