Skip to content
Pad Thai noodles recipe

Pad Thai noodles recipe

126 ratings

Created by The Tesco Real Food team

A classic Thai takeaway order, this Pad Thai recipe uses fat, juicy tiger prawns nestled among rice noodles and a gorgeous balanced sweet, sour and salty sauce. Finish your dish with a scattering of crushed peanuts, chilli, spring onion and fresh herbs for the ultimate Friday night fakeaway, ready in just 20 minutes. See method

  • Serves 4
  • Takes 20 mins
  • 600 calories / serving
  • Dairy-free

Ingredients

  • 2tbsp sunflower oil
  • 200g raw tiger prawns, peeled and de-veined
  • 1 clove garlic, crushed
  • 2.5cm (1in) piece root ginger, peeled and grated
  • 1 egg, beaten
  • 2 x 200g packs Sharwoods Stir Fry Pad Thai noodles
  • 2 medium carrots, grated
  • 300g bean sprouts
  • 1tbsp brown sugar
  • 3tbsp fish sauce
  • zest and juice of 1 lime
  • 50g peanuts, finely chopped
  • 1 red chilli, thinly sliced
  • 3 spring onions, sliced
  • handful parsley leaves, finely chopped
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    2510kj
    600kcal     30%

  • Fat

    14g 20%

  • Saturates

    2g 10%

  • Sugars

    11g 12%

  • Salt

    2g 33%

of the reference intake
Carbohydrate 95.1g Protein 21.8g Fibre 3.4g

Method

  1. Heat the oil in a wok or large frying pan and stir-fry the prawns for 3-4 minutes until just pink. (If you are using ready-cooked prawns, defrost if frozen, and stir-fry for just 1 minute). Add the garlic and ginger, cook for 1 minute more, then add the beaten egg and cook, stirring until lightly scrambled.
  2. Add the noodles, carrot, bean sprouts, sugar, fish sauce and lime zest and juice and cook for 1-2 minutes until piping hot.
  3. Sprinkle with the peanuts, chilli, spring onions and fresh parsley. Serve hot or cold.

See more Thai recipes

 

You may also like

Be the first to comment

Before you comment please read our community guidelines.