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Thai-Style Chicken And Prawn Fried Noodles (Pad Thai)

Spice up your dinner routine with our Thai-Style Chicken and Prawn Fried Noodles (Pad Thai)! Loaded with bold flavors and satisfying textures, this dish is sure to please.

Tasty Team
93% would make again

Under 30 minutes

Thai-Style Chicken And Prawn Fried Noodles (Pad Thai)

Under 30 minutes


for 4 servings

  • 3 tablespoons thai fish sauce
  • 3 tablespoons tamarind paste
  • 3 tablespoons light brown sugar
  • ½ lime, juiced
  • 4 tablespoons vegetable oil
  • 2 large eggs, beaten
  • 2 chicken breasts, thinly sliced
  • ½ lb raw prawns (200 g), peeled and deveined, patted dry
  • 2 spring onions, thinly sliced
  • 1 red chile, thinly sliced
  • ⅔ cup finely chopped fresh coriander (30 g)
  • 1 teaspoon crushed garlic
  • 3 ½ cups flat rice noodles (600 g), cooked
  • 1 cup bean sprouts (100 g)
  • 1 handful roasted peanuts, roughly chopped
  • Lime wedge, for serving

Nutrition Info

  • Calories 864
  • Fat 31g
  • Carbs 93g
  • Fiber 6g
  • Sugar 13g
  • Protein 51g

Estimated values based on one serving size.


  1. Combine the tamarind, fish sauce, sugar, and lime juice with 1 tbsp water and set aside.
  2. Cook the eggs in 1 tablespoon of oil and set aside.
  3. Add 1 tablespoon of oil to the frying pan. Sear the chicken until golden and cooked through.
  4. Add the prawns to the pan, and cook for about 2 minutes or until they just turn red.
  5. Tip in half of the spring onions, chili, half the coriander, and garlic. Cook for 1 minute until fragrant, then set aside
  6. Heat 1 tablespoon of oil in the wok, then add the noodles and bean sprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through.
  7. Add the chicken, prawns, eggs and tamarind sauce. Toss with the noodles until well-coated.
  8. To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves, and lime wedges.
  9. Enjoy!
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Thai-Style Chicken And Prawn Fried Noodles (Pad Thai)