Sweet, tangy and savoury, Prawn Pad Thai is one of Thailand’s most recognised noodle dishes.
Combining tender rice noodles, plump prawns, egg and fresh vegetables with a rich tamarind-based sauce, it delivers a balance of flavours that makes Pad Thai such an enduring favourite.
The key is in the sauce. Tamarind brings the signature tang, palm sugar adds sweetness and fish sauce delivers savoury depth. Tossed together quickly in a hot wok, these simple ingredients create a glossy, flavour-packed noodle dish that is ideal for lunch, dinner or sharing.
Ingredients for Prawn Pad Thai
Serves 2
- 120–150g BUA rice noodles
- 2 tbsp oil
- 2 cloves garlic, minced
- 150–200g peeled and deveined prawns
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 2 tbsp garlic chives or spring onion
- Crushed peanuts, to serve
- Chilli flakes, to serve
- Lime wedges, to serve
Pad Thai Sauce
For the signature sweet and tangy Pad Thai flavour, you’ll need:
- 2½ tbsp Siam tamarind paste
- 2 tbsp Gluten Free Cook and Lobster fish sauce
- 1½–2 tbsp GC palm sugar
- 1 tbsp water, adjusting as needed to balance the sauce
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How to Make Prawn Pad Thai
1. Prepare the rice noodles
Soak the rice noodles in room-temperature water until they become flexible, then drain well. Avoid over-soaking them, as they will continue cooking in the wok.
2. Start with the aromatics
Heat a wok over medium-high heat. Add the oil and minced garlic, then stir briefly until fragrant.
3. Cook the prawns
Add the prawns and cook until they have just turned pink. Push them to one side of the wok so you have space for the eggs.
4. Add the eggs
Pour in the lightly beaten eggs and scramble gently until just cooked.
5. Add the noodles and Pad Thai sauce
Add the drained rice noodles followed by the prepared Pad Thai sauce. Toss everything together quickly so the noodles are evenly coated.
6. Finish with fresh vegetables
Add the bean sprouts and garlic chives or spring onion. Continue tossing just until the noodles are tender, glossy and well combined.
7. Serve immediately
Remove the Pad Thai from the heat and serve while hot.
How to Serve Prawn Pad Thai
Finish each plate with a generous sprinkle of crushed peanuts and chilli flakes. Add fresh lime wedges on the side so everyone can squeeze over as much citrus as they like.
The combination of chewy rice noodles, succulent prawns, crunchy peanuts and fresh lime creates a dish that is full of contrasting textures and classic Thai flavour.
Bring Thai Flavours to Your Kitchen
A great Prawn Pad Thai starts with quality ingredients. From rice noodles and tamarind paste to fish sauce and palm sugar, having the right pantry staples makes it easier to recreate the flavours associated with Thai cooking at home or in a professional kitchen.
Give this Prawn Pad Thai recipe a try the next time you’re craving a quick, flavour-packed Thai noodle dish.
