10-minute pad Thai

A delicious one-pan dinner – who needs takeaways?

  • Prep:5 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 494
  • fat 10g
  • saturates 2g
  • carbs 69g
  • sugars 9g
  • fibre 4g
  • protein 37g
  • salt 2.91g


  • 200g raw prawns
  • small pack coriander, stalks finely chopped, leaves roughly chopped
  • 2 x 200g packs straight-to-wok pad Thai noodles
  • 85g beansprouts
  • 1 egg, beaten with a fork
  • juice 1 lime, plus wedges to serve
  • 1 tbsp fish sauce
  • 2 tsp sugar
  • 1 tbsp roasted peanuts, roughly chopped, to serve


If you're using dried noodles, cook them according to pack instructions, then drain well on a little kitchen paper before adding to the pan.


  1. Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 mins until the prawns are just pink. Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar. Quickly toss together for 1 min more until the egg is just cooked and everything is well mixed – you might want to use a pair of tongs to make this easier.

  2. Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls. Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.

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