Recreate this popular Thai dish at home with our fail-proof recipe. You'll be surprised how easy Prawn Pad Thai is to make - and in under 20 minutes!
4 Servings
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  • 200 g packet rice stick noodles
  • 2 tbsps peanut oil
  • 350 g green prawns, peeled, deveined, tails intact
  • 1 green onion, sliced, plus extra to serve
  • 2 garlic cloves, crushed
  • ⅓ cup Pad Thai spice paste
  • 2 tbsps lemon juice
  • 1 tsp fish sauce
  • 1 chilli padi, finely sliced
  • 2 eggs
  • 1½ cup beansprouts
  • Crushed peanuts, sliced red chilli, lemon wedges, to serve

Prepare noodles following packet instructions. Separate and drain.


In a wok or large frying pan, heat oil on high. Stir-fry prawns 2 to 3 mins, until changed in colour and just cooked through. Transfer to a plate.


Using same wok, stir-fry onion and garlic, 1 min. Add paste, juice, sauce and chilli and stir-fry 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 beansprouts, tossing well 1 to 2 mins. Serve sprinkled with nuts, chilli and extra green onion. Accompany with lemon wedges.

Rice noodles need to be soaked in just-boiled water for 4 to 5 mins or until tender. Drain well and use straight away.

Photo: Bauer/Paul Aitchison

Download or print the recipe