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Pad ThaiHarry Weir

Proper pad Thai

Authentic Thai food straight from your kitchen

Serving: Serves 4


  • 12 medium prawns
  • 450g rice stick noodles
  • 4 dessertspoons sunflower oil
  • 300g chicken fillets, finely sliced
  • 3 eggs, beaten
  • 100g bean sprouts
  • 4 spring onions, diced
  • 4 dessertspoons unsalted, roasted peanuts, crushed
  • 1 dessertspoon dried chillies, crushed

For the tamarind sauce

  • 8 dessertspoons tamarind juice
  • 3 dessertspoons or 60g palm sugar
  • 2 dessertspoons sugar
  • 1 dessertspoon dried chillies, crushed
  • 1/4 teaspoon salt

To serve

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



  1. To prepare the prawns, remove the shells from the prawns, leaving the tail on and carefully remove the dark vein that runs down the centre of the prawn using the point of a sharp knife or tweezers.
  2. 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.
  3. Soak the noodles in cold water until soft, about 30 minutes, then rinse under cold water and keep to one side.
  4. Bring a wok to a medium heat, add three dessertspoons of 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 one minute, then add the sauce and stir well to cover the noodles. Bring the noodles to one side of the wok.
  5. Add the remaining oil and the beaten eggs. Stir and turn the noodles over on top of the eggs and mix them together.
  6. 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.
  7. To serve, put on a serving dish, sprinkle with crushed chilli and peanuts and serve the quartered limes on the side.

Recipe courtesy of Saba.

For another delicious dish from Saba, click here.


Tip: It’s essential to use tamarind and palm sugar – it makes all the difference to the flavour.

Tip: Unsalted peanuts can be baked in the oven at 150°C/gas mark 2 for five minutes or heated in a wok until golden and crunchy.