Make a flavorful Thai stir-fry at home with this easy Pad Thai recipe featuring tender king prawns, chewy rice noodles, crunchy peanuts, and a rich tamarind-based sauce. Perfect for weeknight dinners, this traditional dish combines sweet, salty, and spicy notes with fresh ingredients like bean sprouts, spring onions, and coriander. Quick to cook and full of texture, it’s a popular Asian noodle dish that brings Thai street food to your kitchen.

A bold and flavour-packed Pad Thai featuring king prawns, potted brown shrimp, and a perfectly balanced sauce. With chewy rice noodles, crunchy peanuts, and fresh bean sprouts, this stir-fried classic delivers layers of taste and texture in every bite.

Ingredients

Noodles

175 g (6 oz) dried flat rice noodles (5mm wide)
1 tsp sesame oil

Protein & Stir-Fry

50 g (1.75 oz) potted brown shrimp (tiny shrimp in butter) *see note
1 ½ tbsp vegetable oil
¼ tsp salt
Pinch of garlic salt
20 large raw king prawns, peeled and deveined
3 garlic cloves, minced
½ tsp dried chilli flakes
2 eggs, beaten

Sauce

2 tbsp fish sauce
1 tsp tamarind paste
2 tbsp sweet chilli sauce
1 tbsp soft brown sugar
2 tsp shrimp paste
2 tbsp dark soy sauce (or tamari for gluten-free)

Garnish & Finishing

1 tbsp Thai preserved radish, chopped (optional)
40 g (1/3 cup) roasted peanuts, coarsely chopped
4 spring onions (scallions), halved and finely sliced lengthways
100 g (3.5 oz) fresh mung bean sprouts
2 tbsp chopped fresh coriander (cilantro)

To Serve

2 limes, cut into wedges
1 fresh red chilli, thinly sliced
Extra coriander, spring onions, chopped peanuts, and chilli flakes (optional)

Instructions

Cook the noodles
Boil a large pot of water. Remove from heat, add the noodles, and let them soak for 3–4 minutes. Drain and rinse under cold water. Toss with sesame oil to prevent sticking.
Sauté the brown shrimp
Heat a large wok over high heat. Add the potted shrimp, vegetable oil, salt, and garlic salt. Stir-fry for 2–3 minutes until slightly golden. Remove the shrimp with a slotted spoon and set aside, leaving the oil in the wok.
Cook the prawns
Add king prawns, garlic, and chilli flakes to the hot oil. Fry for 2–3 minutes until prawns start turning pink.
Scramble the eggs
Pour in the beaten eggs and scramble them gently with a spatula until just cooked.
Add the noodles and sauce
Lower the heat to medium. Return the noodles and shrimp to the wok. Add fish sauce, tamarind paste, sweet chilli sauce, brown sugar, shrimp paste, and soy sauce. Toss well and cook for 5 minutes, stirring frequently to heat through and evenly coat the noodles.
Finish with vegetables and herbs
Add preserved radish (if using), peanuts, spring onions, bean sprouts, and coriander. Stir-fry for 1–2 more minutes until the vegetables are just warmed through.
Serve
Plate the Pad Thai and garnish with lime wedges, red chilli slices, and any additional toppings you like.

Tips

Prep in advance: Have all ingredients chopped and measured before cooking—it comes together fast.
Noodles: Don’t overcook the noodles during soaking; they’ll finish cooking in the wok.
Wok heat: Keep the wok hot and ingredients moving to avoid sticking or overcooking.

Variations and Substitutions

Protein: Replace prawns with chicken, tofu, or extra veggies for a vegetarian version (omit shrimp paste and fish sauce).
Sauce: If tamarind paste isn’t available, substitute with a splash of rice vinegar and lime juice.
Potted shrimp: If unavailable, skip or use a small amount of anchovy paste or finely chopped anchovies as an umami boost.

FAQs

Can I make Pad Thai ahead of time?
It’s best served fresh, but leftovers keep well in the fridge for up to 2 days. Reheat gently in a wok or pan.

Is Pad Thai gluten-free?
Use tamari instead of soy sauce and double-check your fish sauce and shrimp paste labels.

What if I can’t find Thai preserved radish?
It’s optional—skip it or replace with a pinch of chopped pickled vegetables for a hint of tang.

Serving Suggestions

Serve with extra lime wedges and chilli flakes for personal spice preference.
Pair with Thai cucumber salad or steamed Asian greens.
Great with Thai iced tea or a crisp lager to balance the heat.

Why You’ll Love This Recipe

Bursting with authentic Thai flavours
Perfect balance of sweet, sour, salty, and spicy
Quick to prepare and deeply satisfying
Customizable for all dietary needs