Dinner

Pad Thai with Prawns Recipe

Name: Pad Thai with Prawns Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 250g udon noodles; 2 tsp vegetable oil; 100g peeled raw prawns; 4 spring onions, chopped; 2 eggs, beaten; 2 tbsp tamarind paste; 1 tbsp fish sauce; Juice of 1 lime; 1 tbsp soft brown sugar; 2 tbsp roasted peanuts, chopped; Small handful coriander leaves; Lime wedges, to serve

BySophie Carsel November 8, 2025November 8, 2025

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Introduction

Pad Thai with prawns is a vibrant and flavorful Thai street food classic that’s quick to prepare at home. This dish combines tender prawns, chewy noodles, and a tangy, slightly sweet sauce for a satisfying meal.

The image shows a white plate with a blue rim filled with a noodle dish. The bottom layer is smooth white noodles, topped with cooked shrimp that have a light pink and slightly charred appearance. Green vegetable pieces are scattered throughout the noodles. There are crushed peanuts sprinkled on top, adding a crunchy texture, along with fresh green cilantro leaves. Small lime wedges with bright green skin and pale green inside are placed on top, adding color contrast. The plate is set on a white marbled surface. Blue chopsticks are placed in front of the plate, and a folded light blue cloth is in the back right corner. A small white bowl filled with peanuts is partially visible in the top left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g udon noodles
2 tsp vegetable oil
100g peeled raw prawns
4 spring onions, chopped
2 eggs, beaten
2 tbsp roasted peanuts, chopped
Small handful coriander leaves
Lime wedges, to serve
2 tbsp tamarind paste
1 tbsp fish sauce
Juice of 1 lime
1 tbsp soft brown sugar

Instructions

Step 1: Boil the udon noodles in salted water for 3 minutes until soft. Drain and rinse with cold water to stop the cooking process.
Step 2: In a small bowl, combine tamarind paste, fish sauce, lime juice, and soft brown sugar to make the sauce. Stir well until the sugar dissolves.
Step 3: Heat a wok over medium-high heat and add half the vegetable oil. Add the prawns and spring onions, stirring quickly for about 1 minute until the prawns turn pink. Push the prawns and onions to one side of the wok.
Step 4: Add the remaining oil to the empty side of the wok. Pour in the beaten eggs and let them sit for 30 seconds before scrambling until fully cooked.
Step 5: Add the drained noodles and prepared sauce to the wok. Stir continuously for 3 minutes until everything is heated through and well combined.
Step 6: Serve the Pad Thai topped with chopped roasted peanuts and fresh coriander leaves. Offer lime wedges on the side to squeeze over before eating.

Tips & Variations

Swap udon noodles for traditional rice noodles to make it more authentic.
Add extra veggies like bean sprouts or shredded carrot for crunch.
Use chicken or tofu as an alternative to prawns for variety.
Adjust the balance of tamarind, lime, and sugar to suit your taste preferences.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or in the microwave, adding a splash of water to loosen the sauce if needed.