• Femicate

Fake away Pad Thai rice noodles

Ciao guys! How are you, my lovely lot?

How exciting is that this weekend restaurant and pubs are opening? Oh my god, it feels like a century ago I was sitting in a nice restaurant, eating and relaxing.

I was craving Thai food lately but I didn't want to order anything from Deliveroo because I actually had food to consume first, so I decided to share with you my signature king prawns Pad thai recipe under 15 minutes. It is so easy to make it's honestly embarrassing!

Why I like it so much:

  • Rice noodles have less calories than pasta

  • The dish is well balanced as it contains carbs, lean proteins and fats but it is very tasty and satisfying.

  • It is a healthy habit to rotate ingredients to keep thing interesting in the kitchen.

For this recipe you can use either dry rice noodles or the pre-cooked ones to be quicker. The last ones are very practical but they tend to break a bit while cooking.

I found a pack of the pre-cooked ones that I bought when I was working for those days when I didn't have much time but they were about to expire so I decided to use them here.

Ingredients for 2:

One pack of two portion size pre-cooked rice noodles

250 gr peeled king prawns (fresh or frozen)

2 eggs

Fresh chilli or chilli flakes (optional)

2 tablespoons of roasted peanuts

A small bunch of parsley

Light soy sauce

Extra virgin olive oil

Start chopping the parsley rather thinly on a wood board and keep it aside for later.


Warm up some oil with the chilli flakes in a wok pan, set on high heat for a couple of minutes to let the spiciness to release. The chilli is optional as I tasted a similar dish once at a food street stall and it was without any chilli or pepper. You know by now...I love an extra twist in my dishes so I added it, but it is entirely up to you.


Throw the king prawns in the pan and let it cook until they start to turn the light orange colour.

Add the rice noodles and the peanuts in the wok when the prawns are not fully cooked to keep their juicy consistency.


Season with soy sauce and sprinkle with freshly chopped parsley.

Whisk the eggs in a bowl and add some salt.

Add the eggs into the pan and mix well.


Turn off the heat and keep stirring until the egg mixture is incorporated with the noodles.

The eggs are supposed to "fry" and get crumbly which is totally normal.

The result should be more or less like this:

Thank you for reading my post today, I hope you enjoyed my recipe! If so, feel free to share it on your social media account and don't forget to subscribe to my newsletter.

Have a great weekend all, let's hope the weather will be more summery than the past few days!

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