Image of a recipe for Pad Thai

Almost a national dish of Thailand, Mary Cadogan's simplified take makes it easy to shop for -


2 servings

Category: Main Courses

Origin: Thailand

Difficulty: Normal

Price: Bon marché

preps: 10 minutes

cooking: 20 minutes

temperature: Celcius

Step - 1

Bean Sprouts

140 gram Bean Sprouts

Cayenne Pepper

1/2 tsp Cayenne Pepper


1 tbsp Coriander

Fish Oil

2 tbsp Fish Oil


2 whole Lime

Muscovado Sugar

2 tsp Muscovado Sugar


200 gram Prawns

Rice Noodles

125 gram Rice Noodles

Spring Onion

4 whole Spring Onion

1 - Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.

2 - Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.

3 - Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.

4 - Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.