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Prawn Pad Thai, Crush Magazine

Prawn Pad Thai


A classic stir-fried noodle dish with the heat of chilli and a nutty crunch.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 10 mins
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300 g rice noodles

3 Tbsp (45 ml) fish sauce

juice of 3 limes

1 Tbsp (15 ml) palm sugar

1 chilli, deseeded and finely chopped

2 Tbsp (30 ml) vegetable oil

1 packet of Findus Wok Thai

200 g shelled prawns, or shrimps

salt and ground black pepper

2 eggs

15 g fresh coriander,

roughly chopped

50 g salted peanuts, chopped

To serve: 4 wedges of fresh lime

Cover the rice noodles with boiling water and leave to stand for 15 minutes or until cooked and al dente.

Whisk the fish sauce, lime juice, palm sugar and chilli together until combined and set aside.

Heat one tablespoon of oil in a wok over a medium heat and quickly sauté the Findus Wok Thai for about 5 minutes or until cooked and golden brown. Season with salt and pepper.

Add the prawns and sauté for a further 5 minutes or until just cooked.

Push the vegetables to the sides of the wok and crack both eggs into the centre.

Stir the egg for few seconds until it is cooked and resembles a broken omelette.

Add the noodles and fish sauce mixture and stir fry to combine all ingredients.

Toss in the chopped coriander and peanuts.

Serve immediately with wedges of fresh lime.