Shrimp Pad Thai

Ingredients

• 45 mltamarind paste (or lime juice)
• 60 mlfish sauce
• 60 mlhoney
• 30 mlrice vinegar
• 1 teaspoonred pepper flakes
• 45 mlpeanut oil
• 5spring onions, chopped
• 2 clovesgarlic, minced
• 3eggs
• 1 cup (about 100 g)mung bean sprouts
• 227 g (½ lb)prawns, peeled and deveined
• 227 g (8 oz)rice noodles (or fettuccine pasta)
• as neededreserved pasta water
• about 110 g (¾ cup)roasted peanuts, chopped

Instructions

1. 1

   Make the sauce

   In a small pan over medium heat, combine the tamarind paste (or lime juice), fish sauce, honey and rice vinegar. Warm until the honey softens and the ingredients are mixed, then stir in the red pepper flakes.

2. 2

   Cook the filling

   Heat 45 ml (3 tablespoons) of peanut oil in a large skillet over medium heat. Add the spring onions and garlic and cook for 2–3 minutes. Add the eggs and scramble until just set, then add the prawns and bean sprouts and cook for 1–2 minutes, just until the prawns turn red.

3. 3

   Cook the noodles

   Meanwhile, cook the noodles or pasta according to the packet instructions. Drain them, reserving a good amount of the cooking water.

4. 4

   Combine everything

   Add the drained noodles to the skillet with the egg mixture over low heat. Pour in the sauce and add ¼ cup of the chopped roasted peanuts. Stir to combine, adding a little reserved cooking water if needed to thin the sauce and help it coat the noodles.

5. 5

   Serve the noodles

   Divide the Pad Thai noodles between four plates, using one quarter for each serving. Top each plate with the remaining chopped roasted peanuts.

What is Pad Thai?

Pad Thai is a Thai noodle dish, commonly made with rice noodles and a tangy, savoury-sweet sauce. This version combines prawns, egg and bean sprouts, then finishes the noodles with chopped peanuts.

Tamarind gives the sauce its characteristic tart note; lime juice is offered here as a convenient alternative. Honey softens the sharpness, while fish sauce adds savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 677 calories, 27g protein, 81g carbs, 28g fat.

The noodles provide most of the carbohydrates, while peanut oil and peanuts contribute much of the fat. Prawns and eggs supply the main protein. Pair a serving with extra vegetables, such as a fresh salad or additional bean sprouts, for a more balanced plate.

Build the sauce

Warm gently: heating the sauce ingredients helps the honey soften and blend with the fish sauce, vinegar and tamarind. Stir in the chilli flakes once the mixture is combined.

Choose your souring ingredient: tamarind paste gives the sauce a deeper tang, while lime juice provides a brighter alternative. The recipe uses either one, not both.

Get the noodles ready

Cook by the packet: rice noodles and fettuccine can have different cooking times, so follow the instructions for whichever you use. Drain them but keep some of the cooking water.

Save the water: a little can loosen the sauce when it is stirred through the noodles. Add it gradually so the sauce coats the noodles without becoming too thin.

Mind the cooking order

Start with aromatics: cook the spring onions and garlic in the oil for 2–3 minutes before adding the eggs. This gives them time to soften in the skillet.

Watch the prawns: cook them with the bean sprouts for just 1–2 minutes, until they turn red. The recipe then brings them together with the noodles over low heat.

Finish with peanuts

Stir in one quarter of the chopped roasted peanuts with the sauce and noodles. Keep the rest for the plates so their crunch remains distinct.

Use a large skillet and stir until the noodles and filling are evenly combined. If the sauce seems too thick, add the reserved cooking water a little at a time.

Serve it as a meal

Divide the noodles evenly among four plates, making sure each serving gets some prawns, egg and bean sprouts. The reserved peanuts add a crisp topping.

For a simple accompaniment, serve with extra bean sprouts or a fresh salad. Keep any additional lime separate so diners can adjust the tang to taste.

Recipe notes & tips

• Chop the spring onions and peanuts before you start cooking, as the skillet stages move quickly.
• Reserve the noodle cooking water before draining the noodles.
• Add the reserved water in small splashes so you can control the sauce consistency.
• Keep the skillet on low when combining the noodles and sauce.
• Divide the peanuts between the skillet and the plates as directed for crunch in every portion.

Variations

• Use lime: swap the tamarind paste for lime juice as the recipe allows.
• Choose fettuccine: use it instead of rice noodles and follow the packet cooking instructions.
• Adjust the chilli: use fewer red pepper flakes for a milder sauce.
• Add more sprouts: increase the bean sprouts for extra vegetable crunch.
• Change the topping: serve with extra chopped roasted peanuts if you want more crunch.

Common mistakes to avoid

• Overheating the sauce: warm it only until the honey softens and the ingredients combine.
• Overcooking the prawns: remove them from this stage as soon as they turn red.
• Draining away all the cooking water: reserve some before draining so you can loosen the sauce.
• Adding too much pasta water: stir in a little at a time to avoid thinning the sauce too far.
• Adding all the peanuts at once: reserve some to top the finished portions.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan, adding a splash of water if the noodles have dried out.

Frequently asked questions