Recipe byThe ZestyPlate Kitchen
Pad Thai - Thailand's iconic stir-fried rice noodles with prawns, beansprouts and peanuts in a tangy tamarind-fish sauce, finished with coriander and lime. Quick and vibrant.
Pad Thai is the noodle dish everyone loves - springy rice noodles tossed with juicy prawns in a sauce that balances sweet, salty, sour and a little heat. Topped with crunchy peanuts, fresh coriander and a squeeze of lime, it is bright, fast and endlessly satisfying. Once you have the sauce mixed and everything prepped, dinner is only minutes away.
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Prep 15 min
Cook 10 min
Total 25 min
Medium
Scale:
- 125g Rice Noodles
- 1/2 teaspoon Cayenne Pepper
- 2 teaspoons Muscovado Sugar
- 2 tablespoons Fish Sauce
- 2 tablespoons Vegetable Oil
- 200g Tiger Prawns
- 4 finely sliced Spring Onions
- 140g Bean Sprouts
- 25g Peanuts
- Handful Coriander
- 2 Lime
- To serve Sweet Chilli Sauce
Nutrition (per serving)
570
kcal
25g
Protein
71g
Carbs
22g
Fat
Estimated per serving. How we calculate this.
Preparation
- Put the noodles in a large heatproof bowl, pour boiling water over them, and leave for 4 minutes, then drain and refresh under cold running water.
- Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
- Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
- Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.
Tips from the ZestyPlate Kitchen
- Refresh the soaked noodles under cold water so they stop cooking and do not clump before they hit the pan.
- Mix the sauce in advance so you can add it in one go and keep the stir-fry moving.
- Do not overcook the prawns - a couple of minutes until just pink keeps them sweet and tender.
- Serve straight away with extra lime and peanuts so everyone can adjust it to taste.
Frequently Asked Questions
Yes. Swap the prawns for tofu and use a vegetarian fish sauce or a little extra soy with a pinch of sugar to keep that savoury-sweet balance.
Usually they were soaked too long or in water that was too hot. Soak just until pliable, refresh under cold water, and they will firm up in the pan.
This version leans on lime juice and fish sauce. For tamarind tang, lime works well; for the fish sauce, light soy with a little salt is the closest everyday swap.
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