Pad Thai

For a quick and tasty meal try Mini C's wok-fried seafood noodles, a classic Thai street food snack
Pad Thai
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus 1 hr soaking
  • Effort: easy



  • 2 tbsp vegetable oil
  • 5 medium raw black tiger prawns
  • 30 g cooked shrimps
  • 1 egg
  • 165 g dried rice noodles, soaked in warm water for 1 hour then drained
  • 1 1/2 tbsp fish sauce
  • 2 tbsp rice vinegar, or Mirin
  • 1/2 tbsp pickled turnips, rushed
  • 1/2 tbsp salted peanuts, crushed
  • 80 g bean sprouts
  • 15 g chives, chopped
  • 15 g carrots, shredded
  • 1 1/2 tbsp sugar

To garnish:

  • sprigs coriander
  • wedge of limes

Tips and Suggestions

Visit a Chinese or Thai foodstore to find the pickled turnip. Rice noodles and fish sauce can be found in these shops or Western supermarkets.


1. Heat a wok over a high heat. Add in the vegetable oil and heat through.

2. Add in the tiger prawns and stir-fry for 2-3 minutes.

3. Add in the shrimps and egg. Stir-fry for 2 minutes until the egg is cooked.

4. Add in the rice noodles, fish sauce and vinegar and stir-fry, making sure the ingredients in the wok are well-mixed.

5. Add in the pickled turnip, salted peanuts, bean sprouts, chives, carrots and stir-fry until the bean sprouts and carrot are just tender, around 2-3 minutes.

6. Sprinkle over the sugar and stir-fry for 1 minute.

7. Serve at once, garnished with the coriander leaves and lime wedge.

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