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Phad Thai – Recipe Of The Month

Thai Traditional Rice Noodles – Serves 4


  • 450g rice stick noodles
  • 12 medium prawns, fresh or frozen
  • 300g chicken fillets, finely sliced
  • 3dsp sunflower oil (for wok)
  • 3 eggs, beaten
  • 1dsp sunflower oil (for eggs)
  • 100g bean sprouts
  • 4 spring onions diced 1cm or 4 Chinese chives
  • 4dsp unsalted, roasted peanuts, crushed
  • 1dsp dried chillies, crushed

For the tamarind sauce:

  • 8dsp tamarind juice
  • 3dsp or 60g palm sugar
  • 2dsp sugar
  • 1dsp dried chillies, crushed
  • ¼tsp salt

Serve with:

  • 1 lime, quartered
  • 2dsp unsalted, roasted peanuts, crushed
  • 1dsp dried chillies, crushed

Cooking method:

Prepare the prawns, but leave the tail on.

To make the sauce:

  • Put the tamarind juice, palm sugar, sugar, crushed chillies and salt in a saucepan, bring to the boil and simmer until the palm sugar has dissolved. Allow to cool.
  • Soak the noodles in cold water until soft, about 30 minutes, then rinse under cold water and keep to one side.
  • Bring a wok to a medium heat, add the oil, then the chicken and stir for 2-3 minutes before adding the prawns and stir for another minute.
  • Add the noodles, stir for 1 minute, then add the sauce and stir well to cover the noodles.
  • Bring the noodles to one side of the wok.
  • Add the remaining oil and the beaten eggs.
  • Stir and turn the noodles over on top of the eggs and mix them together.
  • Add the bean sprouts, spring onions, dried chillies and crushed peanuts.
  • Toss them through quickly for just 30 seconds to make sure the vegetables remain crunchy.

To serve:

Put on a serving dish, sprinkle with crushed chilli and peanuts and serve the quartered limes on the side.

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