Pad Thai Noodles

Pad ThaiI can’t recommend these Pad Thai Noodles enough. They are so delicious and authentic. They can also be made mostly from long-life ingredients and kitchen staples. I am including the prawns in that statement as I almost always have some frozen raw prawns in the freezer for near instant deliciousness. You might look at the ingredients below and think that they are too obscure for this to be true, but the obscure ingredients are long-lasting so buy more than you need the next time you are in an Asian Supermarket or buy online!Like most regional dishes, you can swap ingredients for alternatives that you feel are equivalent and/or present in the larder. So if you don’t have the palm sugar, just use brown sugar. Don’t have the tamarind water? Try a squirt of brown sauce!

For me, these Pad Thai noodles did take quite a while with all the peeling and chopping, all of which can be done ahead of time. But I really couldn’t believe Just how quickly it was all thrown together once cooking actually commenced. I did need two rings on the go at once, which is perhaps not suited to single-tasking people like myself or anyone else who is filming what they are cooking with one camera, but one of the rings is to just boil the rice noodles which, let’s face it, a monkey could do.

Pad Thai Noodles


  • 1 bulb of garlic, peeled and finely chopped
  • 1 thumb sized piece of ginger, peeled and finely chopped
  • 1 fresh red chilli, deseeded and finely chopped
  • half a tsp of chilli flakes
  • 4 large eggs, beaten
  • 4 tbsp tamarind water
  • 2 tbsp palm sugar
  • 4 tbsp sweet chilli sauce
  • 4 tbsp fish sauce
  • 1 bunch of spring onions, sliced julienne or matchsticks
  • 100g bean sprouts
  • 100g raw unsalted peanuts
  • 1 bunch of coriander leaves, chopped
  • 2 limes, cut into wedges
  • 350g raw prawns, cleaned, shelled and deveined
  • 2 tbsp dried shrimp
  • 4 tbsp vegetable oil or coconut oil
  • 400g dried rice noodles, 5 mm thick


  1. Put a dry frying pan over a high heat and add the peanuts to toast for a few minutes until they start to colour.
  2. Now roughly chop them and set them aside.
  3. Fill a large pot with boiling water and place it over a high heat.
  4. Heat the oil in a wok over a high heat and add the garlic, ginger, fresh chilli and chilli flakes. Immediately after, add the raw prawns and stir-fry for 2 minutes.
  5. While that's frying, add the noodles to the boiling water and boil for just a few minutes.
  6. When the prawns have had 2 minutes, pour over the beaten egg and stir-fry until the eggs have scrambled.
  7. Now turn the heat down to low, strain the noodles and add them to the wok. Add the tamarind, palm sugar, fish sauce and sweet chilli sauce. Mix well to coat the noodles.
  8. Add the dried shrimp, chopped peanuts, spring onions, bean sprouts and coriander (leave the coriander and serve at the side if people don't like it) and toss everything together so it's all warmed through.
  9. Serve the wok at the table, with a bowl of lime wedges and maybe the coriander to the side.
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