​Pad Thai Prawn | sheerluxe.com
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Serves 2


  • 4 eggs, beaten

  • 300g (10oz) rice noodles, soaked in warm water for 20 minutes, then drained

  • 8-10 prawns, shelled, deveined and head removed

  • 2 tbsp dried turnip (available from Asian supermarkets)

  • 2 handfuls of bean sprouts 

  • Chilli powder, to taste (optional)

  • Bunch of Chinese chives or 2 spring onions, chopped

  • 4 tbsp roasted peanuts, crushed

  • Lime wedges, to serve for the Pad Thai sauce

  • 3 tbsp tamarind pulp

  • 3 tbsp vegetable oil

  • 3 shallots, chopped

  • 2 tbsp palm sugar

  • 1 tbsp nam pla (Thai fish sauce)


1. First make the Pad Thai sauce. Soak the tamarind pulp in 6 tbsp of warm water, then stir until it becomes a thick liquid.

2. Heat 2 tbsp of the oil in a wok, add the shallots and stir-fry until almost golden brown. Carefully add the tamarind (in case it spits) and cook for 1 minute to reduce slightly. 

3. Add the palm sugar, stirring to break it up, then stir in the fish sauce and continue to cook over a high heat for 1 minute until it has thickened slightly.

4. Transfer the Pad Thai sauce to a bowl and set aside. This recipe makes enough sauce for about 4 servings, so store any leftover Pad Thai sauce in an airtight container and use within 4 weeks. 

5. Now prepare the noodles. Scramble the beaten eggs in a hot wok with the remaining oil, then add the noodles and stir-fry until the egg breaks up and the noodles are soft. Add the prawns and dried turnip and stir-fry until the prawns are nearly cooked. Mix in 8 tbsp of the reserved Pad Thai sauce and continue to stir-fry until the noodles take on a nice golden brown colour. Add the bean sprouts, chilli powder (if using), Chinese chives and crushed peanuts and keep stir-frying for another 2 minutes.

6. Transfer the noodles to 2 serving plates and serve immediately with lime wedges.

For more recipes Rosa's Thai Cafe: The Cookbook by Saiphan Moore (Mitchell Beazley) click here

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