Pad Thai

For a classic taste of Thailand try David Massey's deliciously piquant recipe for stir-fried rice noodles with fresh prawns
By David Massey
Pad Thai
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes plus 1-2 mins soaking
  • Effort: easy



  • 150 g dried rice noodles
  • 300 g raw tiger prawns
  • 3 tbsp tamarind puree
  • 2 tbsp fish sauce
  • 2 tbsp palm sugar
  • 6 tbsp vegetable oil
  • 3 clove garlic, finely chopped
  • 2 eggs, beaten
  • 85 g Chinese cabbage
  • ¼ tsp dried red chilli flakes
  • 2 tbsp ground dried shrimps
  • 3 tbsp roasted peanuts
  • 180 g bean sprouts
  • 3 spring onions, chopped into short lengths
  • 1 red chilli, deseeded and cut into thin strips
  • 4 sprigs of coriander
  • 1 wedge of lime


1. Soak the noodles in hot water for 1-2 minutes, then drain and set aside.

2. Peel and de-vein the prawns, leaving the tail end and the head still on.

3. Combine the tamarind, fish sauce and palm sugar in a bowl.

4. Heat 3 tablespoons of vegetable oil in a wok. Add in the garlic, stir-frying for 1 minute, then add in the prawns and stir-fry for 1-2 minutes.

5. Add in the remaining oil and mix in the beaten egg. Fry for a few seconds.

6. Add in the soaked noodles and stir-fry for 1 minute.

7. Add in the tamarind mixture, 1½ tablespoons of roasted peanuts, chilli flakes and dried shrimp and stir-fry for 2-3 minutes.

8. Add in 90g of the bean sprouts, two-thirds of the chopped spring onion and the Chinese leaves and stir-fry for 1-2 minutes.

9. Transfer the noodles to a serving plate and sprinkle with the remaining bean sprouts and spring onion. Garnish with the red chilli and coriander and serve at once with the lime wedge.

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