Paad Thai

Thai stir-fried noodles. Since most commentators say that there are as many variations as there are cooks in Thailand, I will deliberately avoid the use of the word “classic”.


serves: 4
preparation time: 25 mins
cooking time: 10 mins


  • 225 g dried rice noodles
  • 450 g raw prawns, shelled & de-veined
  • 2 tbs groundnut oil
  • 4 cloves garlic, finely chopped
  • 4 shallots, finely sliced
  • 2 fresh Thai chillies, deseeded & chopped
  • 175 g fresh beansprouts
  • 2 eggs, beaten
  • 1 tbs light soy sauce
  • 1 tbs lime juice
  • 2 tbs Thai fish sauce (nam pla)
  • 1 tsp sugar
  • freshly ground black pepper
  • 1 lime, cut into wedges
  • 3 tbs fresh coriander, chopped
  • 4 spring onions, sliced diagonally
  • 3 tbs roasted peanuts, coarsely chopped
  • 1 tsp dried chilli flakes


Soak the rice noodles in warm water for 20 mins, then drain and set aside.

Heat the oil in a wok over high heat and, when the oil smokes a little, stir-fry the prawns for 2 mins. Remove the prawns with a slotted spoon and set aside.

Back to the wok, add the garlic, shallots and chillies, and stir-fry for 1 minute. Now add the noodles and stir-fry for another minute. Now add the beansprouts, eggs, soy sauce, lime juice, fish sauce, sugar and some ground black pepper and continue to stir-fry for 3 mins. Finally, return the prawns to the wok and stir-fry for another 2 mins.

Turn the mixture onto a platter and garnish with the lime wedges, coriander, spring onions, peanuts and chilli flakes, and serve at once.

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