Uploaded January 2026 | Updated September 2026, 2 weeks ago
Sweet and savoury Pad Thai with ALL the toppings is way easier than it looks. A fantastic street food dish you can make at home in 30 minutes.
Ingredients
175 g (6 oz) dried 5mm-wide flat rice noodles
1 tsp sesame oil
50 g (1.75 oz) pot of potted brown shrimp (the teeny tiny shrimp in butter)
1 ½ tbsp vegetable oil
¼ tsp salt
pinch garlic salt
20 large raw king prawns peeled and de-veined
3 cloves garlic peeled and minced
½ tsp dried chilli flakes
2 eggs beaten
2 tbsp fish sauce
1 tsp tamarind paste
2 tbsp sweet chilli sauce
1 tbsp soft brown sugar
2 tsp shrimp paste
2 tbsp dark soy sauce or tamari for gluten-free
1 tbsp Thai preserved radish chopped (optional)
40 g (1/3 cup) roasted peanuts coarsely chopped
4 spring onions (scallions) halved, then finely sliced lengthways
100 g (3.5 oz) fresh bean sprouts (mung bean sprouts)
2 tbsp roughly chopped coriander/cilantro
To Serve:
2 limes sliced into wedges
1 fresh red chilli sliced
extra chopped coriander/cilantro spring onions, chopped peanuts and chilli flakes
Instructions
✅Boil a large pan of water and add the noodles. Turn off the heat and leave to stand for 3-4 minutes. Drain, then rinse with cold water until cold. Drizzle on the sesame oil and toss together – to prevent the noodles from sticking.
✅Heat a large wok over a high heat. Add the potted shrimp in butter, vegetable oil, salt, and garlic salt. Fry for 2-3 minutes until lightly golden.
✅Remove the shrimp with a slotted spoon and place in a bowl – leaving the oil in the wok.
✅Add the king prawns, garlic, and dried chilli flakes to the oil in the wok. Fry for 2-3 minutes until the king prawns just start to turn pink.
✅Whisk the eggs together and add to the prawns.
✅Fry, stirring often with a spatula until the eggs are just scrambled.
✅Turn down the heat to medium and add the noodles, potted shrimp, fish sauce, tamarind paste, sweet chilli sauce, sugar, shrimp paste, and soy sauce/tamari.
✅Toss everything together, heating for about 5 minutes, until the noodles are hot. Keep the noodles moving around the wok to stop them sticking, and ensure any pieces of shrimp paste are broken up.
✅Add the preserved radish, peanuts, spring onions (scallions), beansprouts, and coriander (cilantro).
✅Toss together and cook for a further 1-2 minutes, until the beansprouts are just heated through.
✅Serve with lime wedges and top with fresh red chillies. You can also sprinkle on extra coriander/cilantro, spring onions, chopped peanuts, and chilli flakes if you like.
Sweet and savoury Pad Thai with ALL the toppings is way easier than it looks. A fantastic street food dish you can make at home in 30 minutes.
Ingredients
175 g (6 oz) dried 5mm-wide flat rice noodles
1 tsp sesame oil
50 g (1.75 oz) pot of potted brown shrimp (the teeny tiny shrimp in butter)
1 ½ tbsp vegetable oil
¼ tsp salt
pinch garlic salt
20 large raw king prawns peeled and de-veined
3 cloves garlic peeled and minced
½ tsp dried chilli flakes
2 eggs beaten
2 tbsp fish sauce
1 tsp tamarind paste
2 tbsp sweet chilli sauce
1 tbsp soft brown sugar
2 tsp shrimp paste
2 tbsp dark soy sauce or tamari for gluten-free
1 tbsp Thai preserved radish chopped (optional)
40 g (1/3 cup) roasted peanuts coarsely chopped
4 spring onions (scallions) halved, then finely sliced lengthways
100 g (3.5 oz) fresh bean sprouts (mung bean sprouts)
2 tbsp roughly chopped coriander/cilantro
To Serve:
2 limes sliced into wedges
1 fresh red chilli sliced
extra chopped coriander/cilantro spring onions, chopped peanuts and chilli flakes
Instructions
✅Boil a large pan of water and add the noodles. Turn off the heat and leave to stand for 3-4 minutes. Drain, then rinse with cold water until cold. Drizzle on the sesame oil and toss together – to prevent the noodles from sticking.
✅Heat a large wok over a high heat. Add the potted shrimp in butter, vegetable oil, salt, and garlic salt. Fry for 2-3 minutes until lightly golden.
✅Remove the shrimp with a slotted spoon and place in a bowl – leaving the oil in the wok.
✅Add the king prawns, garlic, and dried chilli flakes to the oil in the wok. Fry for 2-3 minutes until the king prawns just start to turn pink.
✅Whisk the eggs together and add to the prawns.
✅Fry, stirring often with a spatula until the eggs are just scrambled.
✅Turn down the heat to medium and add the noodles, potted shrimp, fish sauce, tamarind paste, sweet chilli sauce, sugar, shrimp paste, and soy sauce/tamari.
✅Toss everything together, heating for about 5 minutes, until the noodles are hot. Keep the noodles moving around the wok to stop them sticking, and ensure any pieces of shrimp paste are broken up.
✅Add the preserved radish, peanuts, spring onions (scallions), beansprouts, and coriander (cilantro).
✅Toss together and cook for a further 1-2 minutes, until the beansprouts are just heated through.
✅Serve with lime wedges and top with fresh red chillies. You can also sprinkle on extra coriander/cilantro, spring onions, chopped peanuts, and chilli flakes if you like.
