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92% would make again

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

Tasty Team


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 eggs, beaten
  • 2 chicken breasts, finely sliced
  • ½ lb raw prawn (200 g), shelled and patted dry
  • 2 spring onions, finely sliced
  • 1 chilli, finely sliced
  • ⅔ cup fresh coriander (30 g), finely chopped
  • 1 teaspoon garlic, crushed
  • 3 ½ cups flat rice noodle (600 g), cooked
  • 1 cup bean sprout (100 g)
  • 1 handful roasted peanut, roughly chopped
  • lime wedge, to serve

Nutrition Info

    Calories 854
    Fat 30g
    Carbs 91g
    Fiber 4g
    Sugar 12g
    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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