Quick Pad Thai

This simple version of Thai takeaway favourite is quick and tasty



4 People


10 minutes


15 minutes


  • Saucepan
  • Frying pan/wok
  • Sharp knife
  • Chopping board
  • Spatula
  • Colander


  • 200g rice noodles
  • 200g frozen cooked prawns
  • 140g frozen peas
  • 2 carrots
  • 2 tbsp sunflower oil
  • 100g beansprouts
  • 50g spring onions, sliced
  • 2 beaten eggs
  • 15g peanuts, chopped
  • 2 tbsp light soy sauce
  • 2 tbsp sweet chili sauce

Simple steps

  1. Cook the noodles in a pan of boiling water according to packet instructions
  2. For the last 60 seconds add the peas and prawns to the water
  3. Drain and leave to the side
  4. Thinly slice the carrots into matchstick size pieces
  5. Heat the oil in the frying pan or wok
  6. Add the noodles, peas, prawns, spring onions and beansprouts for 3 minutes
  7. Make a well in the middle of the cooking ingredients and add the beaten egg, stir the egg until it is cooked
  8. Add the peanuts, sweet chilli and soy sauce and mix everything really well


Allergen information

  • Egg
  • Fish, Crustacean
  • Wheat
  • Gluten
  • Nuts
  • Sulphites
  • Soya
  • Sweet chili sauce allergens vary – check label