Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Prawn Pad Thai

by Jo Scarratt-Jones from Eat Well for Less: Quick & Easy Meals

A simple and budget-friendly pad thai recipe from Eat Well For Less: Quick and Easy Meals made with king prawns and packed with nutritious veggies, for a delicious family favourite dish.

From the book

Jo Scarratt-Jones, Gregg Wallace, Chris Bavin


Pad thai can be found all over Thailand and Indonesia – everyone has their own variation. This one combines king prawns with a healthy dose of mixed fresh vegetables, providing two portions of your 5-a-day. You can make it spicier or milder, depending on how much chilli you add.

Read more Read less


200g wide rice noodles
1 tbsp vegetable oil
A small bunch spring onions, trimmed and finely sliced
1 lemon grass stalk, tough outer leaves removed, halved lengthways, then finely chopped
1 red chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
2 red peppers, deseeded and thinly sliced
3 tbsp soy sauce
2 tbsp sweet chilli sauce
250ml hot vegetable stock
160g green beans, halved
160g broccoli, cut into florets
200g raw peeled king prawns (defrosted, if frozen)
3 eggs, lightly beaten
160g fresh spinach, roughly chopped
Finely grated zest and juice of 1 lime
25g roasted unsalted peanuts, lightly crushed
2 tbsp roughly chopped coriander

Essential kit

You will need: a large, heatproof bowl and a wok with a lid.

Don't miss our spring eBook sale!


Put the noodles into a large, heatproof bowl, then pour over enough boiling water to cover and leave to soak for about 8–9 minutes. Drain and set aside.

Heat a wok until hot, then add the vegetable oil, spring onions, lemon grass, chilli and garlic and stir-fry over a high heat for 1 minute. Add the peppers and stir-fry for 2 minutes or until just softened.

Reduce the heat, add the soy sauce, sweet chilli sauce and hot stock and bring to a simmer. Add the green beans and broccoli, then cover with a lid and simmer for a further 2 minutes. Remove the lid, add the prawns and simmer for 2 minutes until they are just pink.

Add the beaten eggs to the pan and stir through quickly – you want the eggs to become evenly distributed throughout. Add the drained noodles, the spinach and lime zest and juice and stir through – you want the spinach to be just wilted and everything hot through.

Serve immediately, sprinkled with the roasted peanuts and chopped coriander.

Comments are closed.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Eat Well for Less: Quick & Easy Meals

Close menu