Prawn Pad Thai

My love of Thai food started with Pad Thai, Its one dish that I cannot get overJ. I love all variations of Pad Thai dishes; mainly chicken, prawn or pork. I  am obsessed with this amazing Thai  noodle dish and spend more than an ungodly amount of money on take outs. So finally I have decided to re-create this popular Pad Thai dish at home with fresh prawns from local fish market. 
The secret to good Pad Thai dish is in the sauce, tamarind concentrate and palm sugar are the main ingredients for Pad Thai sauce. You can buy these in any Asian food market. I have used rice sticks for this recipe, because it does not become too sticky, tip is to soak this noodles for 25 mins in cold water.  It will turn out wonderfully soft and razor thin, perfect for the stir frying. I hope you will enjoy preparing my variation of Pad Thai dish and develop a special appetite for Thai cooking.


For Sauce:

2 tablespoon tamarind paste
2 tablespoons fish sauce
2 tablespoons palm sugar
½ teaspoons of red chili powder; or to taste


To make pad Thai sauce, heat a small pan on medium low and add fish sauce, palm and tamarind concentrate, and garlic. Cook sauce until palm sugar has completely dissolved. Remove from heat and set aside.



Rice sticks noodles – 1 packet (250g)
2 tablespoon olive oil
teaspoons minced garlic
1 teaspoon minced ginger
10-15 prawns cleaned.
2 eggs, lightly beaten with the 1 table spoon sesame oil
¼ cup of red onion, thinly sliced
1 cup of mung bean sprouts
1 cup of carrots, match sticks
¼ cup of green onion cut diagonal in ½ inch segments
¼ cup of cilantro
1/3 cup chopped roasted peanuts (optional)
3 tablespoons chopped coriander
1 lime, cut into wedges
chili flakes

1 Soak the noodles in cold water for about 25 minutes or when soft.

2. Drain the noodles. Heat the wok, and then add the oil and heat until almost smoking. Add the garlic and ginger; stir for a few minutes.

3. Add the prawns stir for 3-4 minutes and remove and keep aside.

4. Add the chives, onions, carrots, stir-fry for a few minutes.

5. Add the noodles and stir-fry for 2 minute, add the sauce, little at the time

6. When the noodles are covered with sauce, push them to one side of the wok and scramble the eggs and sesame oil mixture.

7. Add the prawns, peanuts and bean sprouts. Mix, place in serving bowl or individual plates.

8. Garnish with the coriander and lime wedges


  1. Pad thai looks delicious and colorful. Have nice vacation and happy holidays.

  2. I am a sucker for Thai food and Pad thai is my top favorite..your version looks amazingly delicious with fabulous colors!

    US Masala

  3. Nice recipe...Love pics..
    Merry Xmas u too

  4. that looks very the big shrimps....the dish is too tempting!

  5. Thai food tops the list of my favorite cuisines. Pad thai holds a even more special place,my taste buds and thai food seem to be in total agreement,I guess :) This is a wonderful recipe and the platter looks mouthwatering !!! Have a wonderful break stay warm and wish you a Very Merry Christmas and a wonderful 2011 :)!!!

  6. Omg, just majes me hungry, wat a catchy and my fav pad thai..drooling drooling..

  7. u got an awesome color on the noodles! happy holidays, enjoy ur break!

  8. I have a sweet surprise waiting for u on my blog:

  9. I love noodles, but usually I use chicken! Great dish, have a nice Christmas!

  10. Pad Thai has been on my cooking to do list for the longest time, and yet for some reason I just haven't gotten around to making it yet! I'm glad you're saving some money on take out and making it yourself! Very smart and you can put whatever you want in it :) Delicious!


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