Pad Thai Recipe

    45 mins

    I love Thai food and this recipe comes from a very good Thai restaurant.

    4 people made this

    Serves: 6 

    • 4 Cups Of Rice Noodles (Soaked In Water For 3 Minutes)
    • 6-8 Raw Prawns Shelled And De-Veined
    • 1 Egg
    • 1 Cup of bean sprouts
    • 1 Spring onion (finely chopped)
    • 1 Tablespoon of chopped tender onions
    • 1 Tablespoon of chopped garlic
    • 1 Tablespoon of chilli flakes
    • 2 Tablespoons of ground roasted peanuts
    • 2 Tablespoon of sugar
    • 1 Tablespoon of fish sauce (nam pla)
    • 4 Tablespoons Of Tamarind Juice
    • ½ Cup Of Water

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Fry the garlic and baby onions in 1 tablespoon of oil over a medium heat until fragrant: add the water, tamarind juice, sugar and fish sauce, and bring to the boil slowly stirring until the sauce thickens slightly, and then set aside in a separate bowl.
    2. Add the remaining oil to the pan and fry the prawns over a medium heat until pink, add the egg and stir well: next add the noodles and stir until tender: next add the sauce,1 tablespoon of ground peanuts, chopped spring onions and bean sprouts and stir for a further minute.
    3. Serve garnished with 1 tablespoon of ground peanuts, 1 tablespoon of chilli flakes and a wedge of lemon.

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    Reviews and Ratings
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    Reviews in English (5)


    I have never in my life been more disappointed in a "recipe" that I've found on this respectable website more than I have this one. This "sauce" is nothing more than reduced liquids, with no thickening agent, that just sits at the bottom of the pan rather than coats the noodles. The liquid itself was extremely bland with just a hint of flavor. What a MASSIVE waste of my time. Especially when I have hungry friends over waiting for what was supposed to be a delightful pad Thai dish.  -  09 Jan 2017  (Review from Allrecipes UK | Ireland)


    This was so good I made it twice! I had to do a bit of guess work with the quantities as 'cup' doesn't mean anything to me. I used 400g of noodles so doubled a lot of things. The first time it turned out a little dry, second time was better. I used tamarind concentrate with a little added water instead of tamarind juice. Will make again.  -  11 Jul 2015  (Review from Allrecipes UK | Ireland)


    I used to have a Thai restaurant (in Thailand) so I'm usually a bit skeptical about "Western" Thai recipes. This recipe is great. A couple of ideas for more authenticity: add a splosh of water to the beaten egg and fry first, the water will make it a little puffed up omelette. slice and add later with the beansprouts etc.. A finely sliced fresh green chilli added at the end gives it an extra zing.  -  05 Feb 2014  (Review from Allrecipes UK | Ireland)