Prawn Pad Thai | Delicious Thai Noodle Recipe

This delicious Thai noodle recipe will teach you how to make a beautiful Prawn Pad Thai in minutes. If you’ve never tried Prawn Pad Thai before, you’re in for a treat!

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Prawn Pad Thai | Delicious Thai Noodle Recipe
Prawn Pad Thai | Delicious Thai Noodle Recipe


Who doesn’t love Thai food? Anyone? No? Ok, then, we can continue!

Something about Thai food just seems to hit all the right notes. It’s light and zingy. It’s spicy, yet creamy. It’s sweet and sour. It’s everything you could ever want in a meal. And it’s usually fairly healthy!

There are exceptions, of course. And it depends how you have it. But generally speaking, Thai food is wonderful for combining all of those things. It’s a cuisine that absolutely has something for everyone.

And its popularity just goes to show it!

Over the years, Thai food has risen from relative obscurity to massive popularity. All over the world. I like to think of myself as still being a relatively young man, yet the difference has been huge, even in my lifetime!

When I was younger, you never really heard about Asian food, outside Indian and Chinese. But now, it might even be fair to say Thai has the best public image of all three.

Prawn Pad Thai | Delicious Thai Noodle Recipe

About the dish

Pad Thai is the national dish of Thailand. Naturally, then, we expect a big, booming Thai dish, highlighting all the flavours we associate with Thailand.

Instead, we get something far more subtle. A simple, beautiful dish with diverse textures and complex, but not overwhelming flavours.


This is perhaps the Pad Thai’s greatest strength. And it might be why it’s one of Thailand’s most successful exports. It still packs a fairly big punch and it still carries all kinds of different wonderful flavours. But it doesn’t knock your socks off.

Unlike some Thai dishes, the Pad Thai is a wonderful, accessible dish that everyone can enjoy. And we don’t have to sacrifice any flavour to achieve that.

Don’t believe me? Well then come and see!

About this Thai Noodle dish, the Prawn Pad Thai

In this version of the Prawn Pad Thai, we’re going to keep everything nice and simple. Because that’s the beauty of this dish.

We can still pack in lots of flavour. But we don’t have anything to prove!

We’re going to use all the staples of a proper Pad Thai. Including the silky rice noodles that make it what it is. As well as the crunchy nuts and prawns. And the simple, tasty sauce made from sour tamarind, salty fish sauce and sweet palm sugar.


With all of that going on, we’re hardly going to need the shallots, garlic, spring onions and chilli flakes that make up the rest of the dish. But of course we’re going to include them anyway!

You can add beansprouts at the end, if you like, but I’m not going to in this recipe. They do add a lovely crunch, but we’ve got all kinds of texture already. So it’s totally up to you.

Prawn Pad Thai | Delicious Thai Noodle Recipe

Things to remember!

  • Get everything ready. This dish and in fact Thai food in general cook really, really quickly. Your job when cooking is to stand by the pan, throwing things at it in the right order as quickly as you can. Well, maybe not quite, but not far off! So be prepared.
  • Rice noodles are generally used in Prawn Pad Thai. But if you have anything else available, there’s really no harm in using that instead. And in fact, if you don’t have any noodles available, my pork satay recipe contains a really simple recipe for perfect egg noodles that would go brilliantly in this dish.
  • I have chosen not to add chilli to the sauce. But I have included it on the side. This is largely because I tend to cook for people who don’t like spicy food as much as I do. So I try to make these things optional. I’ll put a note in there anyway, but feel free to throw in as much chilli as you like. I do for myself!
  • The only difference between this Prawn Pad Thai and any other is the protein. Use what you have available! Seafood, chicken and even beef are all great alternatives.
Prawn Pad Thai | Delicious Thai Noodle Recipe

Similar Recipes & Useful Sides

Delicious Thai Yellow Curry – A fantastic curry that takes the fresh, vibrant flavours of Thailand and adds to them the complex flavours of dry spices and earthy turmeric.

Authentic Thai Green Curry – Need I say more? The classic Thai dish that we all know and love. A perfect, vibrant curry with beautiful green chillies and fresh herbs.

Thai Chicken Massaman Curry – An amazing Mughal dish that perfectly merges Thailand’s incredible, fresh, beautiful flavours with the most decadent richness and spiciness of India at its most indulgent.

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Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!

Prawn Pad Thai | Delicious Thai Noodle Recipe

Prawn Pad Thai | Delicious Thai Noodle Recipe

Ed Chef
This delicious Thai noodle recipe will teach you how to make a beautiful Prawn Pad Thai in minutes. If you've never tried Prawn Pad Thai before, you're in for a treat!
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Thai
Servings 2



  • 1 dessertspoonful Tamarind Paste
  • 1 dessertspoonful Palm Sugar ground
  • 1 dessertspoonful Fish Sauce
  • 1 handful Peanuts
  • 1 tsp Lime Juice optional

Main Components

  • 4 blocks Rice Noodles enough for 2 people
  • 3 Spring Onions
  • 2 Eggs
  • 1 Shallot
  • 2 cloves Garlic


  • 1 handful Peanuts
  • 1 Lime
  • 1 tbsp Red Chilli Flakes



  • Soak your rice noodles in boiled water for 5 minutes or until suitably soft, then drain, rinse until cool, and set aside.


  • In a pestle and mortar, crush a small handful of peanuts and add 1 dessertspoonful tamarind paste, then combine.
  • Add an equivalent amount of palm sugar and crush into the sauce.
  • Add 1 dessertspoonful fish sauce and an optional tsp lime juice and combine, then set aside.


  • Peel and finely slice a shallot, then set aside.
  • Trim the dark parts of 3 spring onions and the roots, then cut in half, making two equal cylinders.
  • Cut in half again, this time lengthways, then julienne. It doesn't need to be too equal. Set aside.
  • If you're using frozen prawns, bring them to room temperature first. This way you'll avoid waterlogging the pan.
  • Crack your two eggs into a bowl and whisk.


  • In an oiled, medium hot pan, add your shallots and cook for a couple of minutes.
  • Add some garlic and cook for a couple more.
  • Add the prawns and cook for a further few minutes, stirring as you go.
  • Add the noodles and stir everything together, then push everything aside leaving half the pan free.
  • Add a little extra oil if necessary and then add the two eggs. Scramble them a little in this free area of pan.
  • Before the eggs are fully cooked through, stir them in with everything else. This way they'll stick to the noodles.
  • Add the julienned spring onion, followed by the sauce, and stir everything together.
  • Check your seasoning and adjust if necessary.


  • Plate up the meal. Start with the noodles because everything else will slip off. Then Place the prawns and any other bits and pieces on top.
  • Scatter some crushed peanuts over the top.
  • Somewhere on the side, add some extra peanuts and next to them some extra chilli flakes.
  • Add a wedge of lime and optionally some coriander.
Keyword noodles, pad thai, prawn pad thai, thai, thai noodle recipe

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