Tasty Pad Thai recipe (with prawns)

Pad Thai with prawns

Having spent a few years living in Asia (Dhaka, Bangladesh) I often found myself visiting friends who worked at the Thai embassy. We would go out for dinner and they would poke fun at me as I marvelled at the ‘modern’ sights of Bangkok, the Sky train (BTS), the spotless malls and the cinema.

I always found myself heading for the nearest food stall to get myself some authentic street food. Pad Thai can be found pretty much everywhere. It’s a real Thai staple and so delicious. What I found was that you could walk along the street and find 6 vendors all selling Pad Thai but they all tasted so different. It was quite fun trying them all and as a real food buff I found myself sometimes trying more than one in a single day.

I may not truly replicate the authentic taste of a real Pad Thai but I feel this comes close and is my homage to that great dish.


Prep time: 20 mins
Cook time: 15 mins
Difficulty: easy
Serves: 4
Calories per serving: 245
Cost per serving: £0.84


250g flat egg noodles (or Tagliatelle)
25g dark brown sugar
2 tablespoons light soy sauce
1 tablespoons fish sauce
1 tablespoons fresh lime juice
1 teaspoon chilli oil or paste
3 tablespoons canola oil
2 spring onions
200g peeled prawns
4 garlic cloves
50g bean sprouts
60g chopped peanuts
10 basil leaves


Place the pasta into boiling water and cook until soft.

Peel and mince the garlic using a garlic press of chop extremely finely.

Slice the basil leaves into strips

Peel the spring onions and slice lengthwise into thin strips. After chop into 1 inch lengths.

Put the canola oil and garlic into a hot pan and add the prawns.

Cook for about 5 minutes then add the sugar, chilli oil/paste, soy sauce and fish sauce.

Cook for a further 5 minutes on a medium heat stirring the mixture often.

To this mixture add the beansprouts, lime juice, chopped peanuts and onions, stirring to combine the ingredients thoroughly

Drain the pasta completely and add to the mixture. Mix all the ingredients together and top with the basil leaves.

Serve hot.

Food Hacks

Omit the noodles and add a can of coconut milk to the mixture for a nice spicy Pad Thai soup.

If you are on a budget you can use red Thai paste 2tsp, and 2 tablespoons crunchy peanut butter and leave out the sugar, fish sauce, soy sauce, lime juice, chilli oil and garlic, This should bring down the cost to about 60p per person

About the Author

The Wooden Chef

Hi, My name is Lee and I am crazy about food. I love to cook and create great food for less. I hope you enjoy my blog, if so thank you. If you really enjoy it please also let people know and if there is anything you would like me to make please also let me know



This sounds delicious, Lee! I love Pad Thai, but we live in rural Virginia — nowhere near a Thai restaurant. I love that I can make an authentic dish here at home!


Pad Thai is one of my favorite Asian dishes. Your recipe looks delicious and by the way great food hacks.

The Wooden Chef

Thanks Lily, I always try to add a few ways to amend the dishes to make them even cheaper and give options for people who may like to vary their food more.


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