Dinner

Pad Thai with Prawns Recipe

Name: Pad Thai with Prawns Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 250g udon noodles; 100g peeled raw prawns; 4 spring onions, chopped; 2 eggs, beaten; 2 tbsp tamarind paste; 1 tbsp fish sauce; juice of 1 lime; 1 tbsp soft brown sugar; 2 tsp vegetable oil; 2 tbsp roasted peanuts, chopped; small handful coriander leaves; lime wedges, to serve

ByBen Miller November 6, 2025November 6, 2025

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Introduction

Pad Thai with prawns is a vibrant and flavorful Thai classic that’s quick to prepare and perfect for weeknight dinners. This dish combines tender prawns, chewy noodles, and a tangy sauce to create a delicious balance of sweet, sour, and savory flavors.

A white shallow bowl with a blue rim holds a colorful noodle dish. The bottom layer is flat white noodles, topped with light pink cooked shrimp and bits of crushed peanuts scattered over. Bright green chives and fresh cilantro leaves add freshness on top, along with small lime wedges placed around the dish. The bowl sits on a white marbled surface with a blue cloth napkin folded in the background. In front, there are two pairs of blue chopsticks lying flat. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g udon noodles
2 tsp vegetable oil
100g peeled raw prawns
4 spring onions, chopped
2 eggs, beaten
2 tbsp roasted peanuts, chopped
Small handful coriander leaves
Lime wedges, to serve
2 tbsp tamarind paste
1 tbsp fish sauce
Juice of 1 lime
1 tbsp soft brown sugar

Instructions

Step 1: Boil the noodles in salted water for 3 minutes until soft. Drain and rinse in cold water, then set aside.
Step 2: In a small bowl, mix tamarind paste, fish sauce, lime juice, and soft brown sugar to make the sauce.
Step 3: Heat a wok with half the vegetable oil over medium-high heat. Add the prawns and spring onions, cooking and stirring quickly for about 1 minute until the prawns turn pink.
Step 4: Push the prawns and onions to the side of the wok. Add the remaining oil, then pour in the beaten eggs. Let them sit for 30 seconds, then scramble until cooked through.
Step 5: Add the drained noodles and sauce to the wok. Stir continuously and cook for 3 minutes, or until everything is heated through and well combined.
Step 6: Serve the Pad Thai topped with chopped roasted peanuts, coriander leaves, and lime wedges for squeezing over.

Tips & Variations

Substitute prawns with chicken or tofu for a different protein option.
Use rice noodles instead of udon noodles for a more traditional texture.
Add extra chili flakes or fresh chili slices if you prefer a spicier dish.
Toast the peanuts lightly before chopping to enhance their flavor.

Storage

Store leftover Pad Thai in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave, adding a splash of water to loosen the noodles if needed. For best texture, enjoy fresh whenever possible.

How to Serve

A white round plate with a thin blue edge holds a dish of cooked pale yellow noodles layered at the bottom, topped with pink cooked shrimp scattered evenly. Green chives and small bright green lime wedges add color on top, along with fresh cilantro leaves and small tan crushed peanuts sprinkled over everything. The plate is set on a white marbled surface, with a pair of blue chopsticks in front and a white bowl filled with more crushed peanuts blurred in the background, next to a folded light blue cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Pad Thai without tamarind paste?

Yes, if you can’t find tamarind paste, you can substitute with a mix of lime juice and a little brown sugar or use tamarind concentrate diluted with water. This will replicate the tangy flavor tamarind provides.

What type of noodles work best for Pad Thai?

Traditionally, Pad Thai is made with thin rice noodles. However, udon noodles or other wheat-based noodles can be used as a convenient alternative if rice noodles aren’t available.

Ben Miller