Pad Thai with prawns

AromaticThai dish. Tastes best when served with fresh coriander leaves and lime wedges. If you’re brave, try adding one tablespoon of fish sauce. We love the taste, but hate the smell. This recipe is ready in minutes and very easy to cook. Looks great on a plate, too.  No cooking skills required! Let’s start cooking!

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Recipe tip

If using frozen prawns defrost them overnight in the fridge.

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Pad Thai with prawns

Our rating: 51

Serves: 2

Pad Thai with prawns


  • 400 g fresh noodles
  • 250 g tiger prawns, cooked and peeled
  • 100 g fresh sugar snap
  • 100 g baby sweetcorn, sliced into 2cm chunks
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 small red chilli, sliced thinly (medium hot)
  • 3 tbsp dark soy sauce
  • 1 tsp tamarind paste
  • 1 tsp brown sugar
  • 1 lime, juiced
  • 30 g unsalted peanuts, slightly crushed
  • extra lime wedges and fresh coriander to garnish


  • Heat the olive in a large frying pan, add the garlic and chillies. Stir fry for 1 minute.
  • Add the sugarsnap and sweetcorn, stir fry for 4 minutes.
  • Add the soy sauce, tamarind paste, lime juice and sugar. Mix it well.
  • Add prawns. Cook for 2 minutes.
  • Add the peanuts and noodles, cook for 5-6 minutes, stirring continuously, until noodles are hot.
  • Transfer to serving plates, decorate with fresh coriander leaves and lime wedges.
  • Serve immediately.


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