Pad Thai prawn noodles recipe

Ciao, welcome back to my blog!

How exciting it is that restaurant and pubs are opening this weekend?

Oh my god, it feels like a century ago I was sitting in a nice restaurant, eating and relaxing.

I was craving street food and especially 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 in under 15 minutes. It is so easy to make it's honestly embarrassing!

What is Pad Thai?

"Pad Thai is typical street fare across Thailand—and it's probably the #1 order at your local Thai restaurant. In fact, this popular stir-fried noodle dish is the national dish of Thailand. But what exactly is it about Pad Thai that makes it so delicious? Bold, umami flavours and a variety of textures make Pad Thai into a comforting meal that everyone can love. Let's take a closer look at this beloved Thai dish." from Cooking light

Why I like Pad Thai so much:

  • Rice noodles have fewer 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 things interesting in the kitchen.

For this recipe, you can use either dry flat 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 rice noodles 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.

Pad Thai noodles with prawns

Ingredients for 2:

One pack of two portion size pre-cooked rice noodles

250g 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

Pad Thai recipe

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 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.

Want more Asian inspired recipes?

Check this one out:

5 minutes of rice noodles with Asian veggies and scrambles eggs