It's an easy family favourite and perfect for busy nights. Cooking in has never been easier with this easy, speedy Prawn Pad Thai dish.
4 Servings
Prep Time
Cook Time
Difficulty Level
Download or Print


  • 200 g packet chilled kway teow (flat rice noodles)
  • 2 tbsps peanut oil
  • 350 g prawns, peel, remove veins, leave tails intact
  • 1 onion, slice, plus extra to serve
  • 2 cloves garlic, crush
  • ⅓ cup Pad Thai spice paste (buy from supermarkets)
  • 2 tbsps lemon juice
  • 1 tsp fish sauce
  • 1 chilli padi, slice finely
  • 2 eggs
  • 1½ cups bean sprouts
  • Crushed peanuts, sliced red chilli, lemon wedges, to serve

Thaw kway teow and separate strands so they don’t stick together during cooking.


Heat oil in a wok over high fire. Stir-fry prawns for 2 to 3 mins until colour changes and prawns are just cooked through. Transfer to a plate.


Using the same wok, stir-fry onion and garlic for 1 min. Add spice paste, juice, fish sauce and chilli. Stir-fry for 1 min. Toss noodles through.


Push noodles to one side of wok. Crack eggs into wok, scrambling with a wooden spoon, until just cooked. Toss through noodle mixture.


Return prawns to wok with bean sprouts, tossing well for 1 to 2 mins. Serve sprinkled with nuts, chilli and extra onion, with lemon wedges on the side.

Photo: Bauer/Rob Shaw

Download or print the recipe