Super-fast Pad Thai

This classic Thai dish from Good Food reader Emily Cramer is made using mainly storecupboard ingredients, and it’s on the table in under 15 minutes

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 405
  • fat 14g
  • saturates 3g
  • carbs 51g
  • sugars 7g
  • fibre 4g
  • protein 23g
  • salt 2.7g


  • 200g rice noodles
  • 140g frozen peas
  • 200g frozen prawns
  • 2 tbsp sunflower oil
  • 100g beansprouts
  • small bunch spring onions, sliced
  • 2 beaten eggs
  • 3 tbsp roasted peanuts
  • 2 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • small bunch coriander, leaves only


  1. Bring a pan of water to the boil, add the noodles and cook for 3 mins, adding the peas and prawns for the final min. Drain, and set aside while you heat the oil in a large frying pan.

  2. Fry the noodles, prawns, peas, beansprouts and spring onions, tossing to coat in the oil for a few mins. Push everything to one side of the pan and pour in the egg. Stir until cooked, then mix everything well. Toss through the peanuts, soy and sweet chilli sauce so everything is combined. Scatter with the coriander and serve.

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