Go Back
–+ servings
A white plate containing, stir fried Thai thin rice noodles with prawns, bean sprouts, spring onions, crushed peanuts, and chilli flakes.

Pad Thai with Prawns

Homemade Easy Prawn Pad Thai recipe made with king prawns, rice noodles, and delicious 3-ingredient stir fry sauce. Made with simple cupboard-friendly ingredients and is so delicious. Create your own restaurant-quality pad Thai with prawns at home in 20 minutes!
5 from 12 votes
Print Pin
Course: Main Course
Cuisine: Thai Cuisine
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 512kcal
Author: Khin

Equipment

  • Large wok or pan

Ingredients

Ingredients

  • 120  g Dry rice noodles/stick (5 mm)  Or 2 servings, About 4.2oz, ( see details in note )
  • 250 g Prawn Peeled and deveined king prawns, tiger prawns, or shrimp ( About 8.8oz )
  • 100 g Firm Tofu Cut into small cubes or fried tofu puff
  • 3-4 cloves Garlic Finely chopped
  • 1 Shallot Or small onion, finely chopped
  • 3 tbsp Thai preserved radish Or radish pickle ( see details in note ), finely chopped
  • 100 g Bean Sprouts
  • 3-4 Spring onions Or garlic chives, cut into 2" pieces
  • 2  Eggs
  • 2-3 tbsp Oil  Vegetable oil, sunflower, peanut, canola, etc

Pad Thai Sauce

  • 4 tbsp Palm sugar Or Brown sugar
  • 3 tbsp Tamarind Cooking tamarind sauce or paste
  • 2 tbsp Fish Sauce ( see details in note )
  • 2 tbsp Water

To Serve

  • Toasted crushed peanuts
  • Roasted chilli flakes
  • Fresh Lime wedges

Instructions

  • First, prepare the rice noodles according to the packet instructions. Gather and prepare the prawns, tofu, and vegetables and set them aside.
  • Add palm sugar and water to a heat-proof bowl and melt it in the microwave for 1 minute. Then add the tamarind and fish sauce to the bowl and combine everything well.
  • Heat the wok/pan over medium-high heat, drizzle oil, and stir-fry the tofu and prawns for 2-3 minutes or until cooked through. Remove from pan and set them aside. Keep it warm.
  • Drizzle more oil into the wok, stir fry onions and garlic for a few seconds until fragrant. Next, add the preserved radish.
  • Place the noodles in the pan and pour the sauce over it. Bring the heat to high and toss it well for a few seconds.
  • Now add the cooked prawns and tofu back into the pan and push everything to one side of the pan. Drizzle more oil, add eggs and let them set for a few seconds then combine well with the noodles.
  • Finish with bean sprouts and spring onions. Make a final quick toss and transfer to a serving plate. Serve with toasted crushed peanuts, roasted chilli flakes, and lime wedges.

Notes

  • Prawns - add your choice of peeled and deveined prawns or shrimp. You can also add chicken, beef, or a choice of minced meat, as a prawn substitute. 
  • Rice Stick - Use thin flat rice noodles about 3-5 mm in width. Noodle preparation time can be varied according to the brands. You can either soak in the warm water for 15-20 minutes or soak in the cold water for 45-50 minutes. If you are boiling or soaking in warm water, rinse it in cold water to prevent it from being overcooked. Rice noodles should be a bit undercooked before adding them to the stir fry because you are cooking it again with the sauce.  
  • Preserved Thai radish - is a salted pickled turnip/radish. It comes in strips or minced. Available in Asian grocery stores or Amazon online. Chinese preserved radish and Japanese-preserved daikon are the nearest substitutes if you cannot find Thai preserved radish. You might want to make a taste test before adding to the stir fry. If the radish is too salty, rinse with cold water and squeeze the water out. You can omit it if you cannot get it easily. 
  • Fish Sauce - Fish sauce is the key ingredient in making prawn pad Thai sauce. It brings umami and a pungent flavour to the dish and highly recommend adding it to this recipe. But if you have a certain shellfish allergy, substitute with light soy sauce or add salt to taste. 
  • How to achieve restaurant-style charred ( wok hei ) flavour? If you love the wok-fried flavour, use seasoned carbon steel wok and fry with high heat after adding the sauce. Use a large wok that can distribute enough heat to all ingredients. If you are cooking with a small wok, fry each portion in batches. 
  • Can you reheat it? It tastes best when freshly cooked but if you have any leftovers you can heat it up in the microwave or over the stovetop. Add a splash of water if the noodles are dry. Freshen up the noodles with freshly chopped spring onions or coriander. 
Nutritional facts are calculated per servings approximately and they can be varied by a number of different factors. 

Nutrition

Calories: 512kcal | Carbohydrates: 46g | Protein: 39g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 365mg | Sodium: 1690mg | Potassium: 766mg | Fiber: 3g | Sugar: 29g | Vitamin A: 437IU | Vitamin C: 13mg | Calcium: 224mg | Iron: 4mg
Tried this Recipe? Pin it for Later!Mention @KhinsKitchen or tag #KhinsKitchen!