The Popular Pad Thai (Thai Style Fried Noodles) Recipe

Pad Thai needs no introduction. Invented in the 1930s by a Chinese-Thai chef, this dish of thin rice noodles stir-fried with egg, tofu, and shrimp, and seasoned with fish sauce, sugar, and lime juice is probably the number one order at your local Thai restaurant.


  • 200g raw prawns
  • Small pack coriander, stalks finely chopped, leaves roughly chopped
  • 2 x 200g packs pad Thai noodles
  • 85g bean sprouts
  • 1 egg, beaten with a fork
  • Juice of 1 lime, plus wedges to serve
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 1 tablespoon roasted peanuts, roughly chopped, to serve


  1. Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 minutes until the prawns are just pink. Add the noodles, bean sprouts, egg, lime juice, fish sauce, and sugar. Quickly toss together for 1 minute more until the egg is just cooked and everything is well mixed.
  2. Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls. Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.

Note: You can use chicken, pork, beef, or tofu for a combination.


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