Back to RecipesPrawn Pad Thai
The seafood version of Thailand's most iconic noodle dish — plump prawns with rice noodles in a tamarind sauce, topped with crushed peanuts, bean sprouts, and lime. Bright, tangy, and irresistible.
Total Time
35 min
Servings
2
Cuisine
Thai
Rating
No reviews yet
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
- 200g flat rice noodles
- 300g large prawns, peeled
- 2 eggs
- 150g bean sprouts
- 3 green onions
- 2 garlic cloves
- For sauce: 3 tbsp tamarind paste, 2 tbsp fish sauce, 2 tbsp palm sugar
- Crushed peanuts, lime, chili flakes, cilantro
Instructions
- 1
Soak noodles in warm water 20 minutes. Drain.
- 2
Mix sauce ingredients.
- 3
Stir-fry prawns in hot wok until pink. Remove.
- 4
Add garlic and noodles. Stir-fry 2 minutes.
- 5
Push aside. Scramble eggs.
- 6
Add sauce and toss everything.
- 7
Add bean sprouts and prawns. Toss briefly.
- 8
Serve with peanuts, lime, and chili flakes.
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