Pad Thai

Ingredients

• 128 g (4.5 oz)flat rice noodles
• 45 ml (3 tbsp)lime juice
• 2.5 ml (0.5 tsp)cayenne pepper
• 10 ml (2 tsp)palm sugar
• 30 ml (2 tbsp)fish sauce
• 30 ml (2 tbsp)vegetable oil
• 198 g (7 oz), cooked and peeledprawns
• 4, slicedspring onions
• 142 g (5 oz)bean sprouts
• 28 g (1 oz), finely choppedpeanuts
• to garnishfresh coriander leaves
• 2, to servelime wedges

Instructions

1. 1

   Soften the noodles

   Put the flat rice noodles in a large heatproof bowl and cover with boiling water. Leave them for 4 minutes to soften, then drain and rinse under cold water.

2. 2

   Mix the sauce

   In a bowl, combine the freshly squeezed lime juice, cayenne pepper, palm sugar and fish sauce, mixing well.

3. 3

   Stir-fry the ingredients

   Heat the vegetable oil in a frying pan and fry the prawns until warmed through. Add the spring onions and noodles, then toss to combine. Pour in the lime juice mixture and stir in the bean sprouts. Add half the chopped peanuts and some fresh coriander leaves, then cook for 1 minute, until everything is warmed through.

4. 4

   Garnish and serve

   Transfer the noodles to serving bowls and garnish with the remaining peanuts and coriander leaves. Serve with 1 lime wedge on the side.

What is Pad Thai?

Pad Thai is a Thai stir-fried noodle dish, commonly built around rice noodles and a balance of tangy, sweet and savoury flavours. Its mix of sauce, vegetables and toppings gives each mouthful a contrast of soft noodles and fresh crunch.

This version keeps the method straightforward by using cooked prawns and a quick lime-and-fish-sauce mixture. Peanuts and coriander finish the dish with crunch and freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1170 calories, 67g protein, 128g carbs, 44g fat.

Most of the carbohydrates come from the rice noodles, with a little more from palm sugar and bean sprouts. The vegetable oil and peanuts provide much of the fat, while prawns contribute most of the protein. Serve with extra vegetables or a fresh salad to balance the plate.

Build the flavour balance

Lime and fish sauce: the lime brings acidity while fish sauce supplies a salty, savoury base. Palm sugar rounds out those sharper flavours, and cayenne adds gentle heat.

Taste the finished noodles with the lime wedge at the table; a squeeze can brighten the dish further. The chopped peanuts add a toasted, nutty contrast.

Get the noodles right

Soaking: four minutes in boiling water is the stated softening time, but noodle thickness can affect how quickly they become pliable. Drain and rinse them as directed before adding them to the pan.

Rinsing: cold water stops the noodles cooking further and helps wash away excess surface starch. Drain them well so they do not water down the sauce.

Keep the prawns tender

Cooked prawns: they only need to be warmed through, so avoid frying them for longer than necessary. Add them to the hot oil first, then move on to the spring onions and noodles.

Bean sprouts: stir them in with the sauce and cook for the final minute. This warms them while leaving some fresh crunch.

Serve while hot

The final minute in the pan brings the noodles, sauce and sprouts together and warms the toppings added at that stage. Have the bowls and garnish ready before you start that short finishing cook.

Serve straight away with the remaining chopped peanuts, coriander and a lime wedge. A simple side of extra bean sprouts or sliced cucumber can add freshness without competing with the noodles.

Make the single serving smoothly

Small batch: use a frying pan wide enough to toss the noodles without packing them tightly together. If they clump, separate them gently as you toss.

Prep first: slice the spring onions, chop the peanuts and mix the sauce before heating the oil. The cooking stage moves quickly once the pan is hot.

Recipe notes & tips

• Measure out the sauce ingredients before heating the pan so they are ready to add.
• Drain the noodles thoroughly after rinsing to keep the sauce from becoming diluted.
• Use a broad pan so the noodles and sprouts can be tossed evenly.
• Add the cooked prawns only long enough to warm them through.
• Keep some of the peanuts and coriander aside for the finishing garnish.
• Serve the lime wedges alongside so each person can adjust the acidity.

Variations

• More vegetables: add extra bean sprouts for a fresher, crunchier bowl.
• Extra heat: increase the cayenne pepper slightly to make the sauce spicier.
• Tofu swap: use cooked tofu in place of the prawns for a meat-free variation.
• Different nuts: replace the peanuts with chopped cashews for a different crunch.
• Herb change: add sliced Thai basil alongside the coriander for a fragrant finish.

Common mistakes to avoid

• Over-soaking noodles: they can turn too soft in the pan; drain them after the stated 4 minutes.
• Wet noodles: excess rinsing water can dilute the sauce; drain them well before cooking.
• Crowded pan: the ingredients are harder to toss evenly; choose a broad frying pan.
• Overcooking prawns: they can become firm; fry only until warmed through.
• Adding all the peanuts early: the garnish loses its crunch; reserve half for serving.
• Skipping the lime wedge: the dish may taste less bright; serve the wedges on the side.

How to store

Refrigerate leftovers promptly in a sealed container and eat within 2 days. Reheat in a frying pan over medium heat until hot throughout, adding a small splash of water if the noodles have dried out.

Frequently asked questions