Prawn Pad Thai

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Quick easy and super tasty, Pad Thai is easily made with supermarket ingredients.
Swap out prawns for chicken if you would rather.

Yield: 4


  • 300g rice stick noodles
  • 230g jar Valcom Pad Thai Paste
  • 3 tablespoons rice bran or canola oil
  • 2 tablespoons fish sauce
  • large handful mung bean sprouts
  • 400g prawn cutlets
  • 2 eggs, lightly whisked
  • 1/2 small red onion, finely sliced
  • 2 spring onions, sliced


Cook the rice sticks according to packet instructions.
Stir fry the paste with the oil in a wok or large frying pan over a low heat until the paste is fragrant.
Add the prawns, increase the heat to medium and cook until just pink.
Add the fish sauce and noodles to the pan and then pour over the egg.
Stir until the egg has set and coated the noodles.
Stir though the bean sprouts and serve garnished with red onion, spring onion and lime wedges.  Serve with your favourite chilli sauce on the side.
Chopped roasted peanuts also add flavour and crunch.

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