Prawn pad Thai

Prawn pad Thai

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  • 2
  • Easy
  • 5 minutes
  • 20 minutes


  • 200 g Woolworths ready to eat or frozen cooked prawns, peeled, defrosted and drained
  • 100 g julienne carrots
  • 40 g roasted and salted peanuts
  • 1 large free-range egg, beaten
  • 1 fresh lime, sliced in half
  • 2 T vegetable oil
  • salt and freshly ground black pepper
  • Basil leaves, to serve
  • Box ingredients:
  • dried rice noodles
  • pad Thai sauce
  • spice sachet

Cooking Instructions


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1. Bring 1L of water to the boil in a saucepan. Add rice noodles and boil for 8 minutes or until al denté. Rinse under cold water in a colander and drain well.

2. Heat 1 tablespoon of oil in a wok or large frying pan. Add prawns, julienne carrots & chopped peanuts. Stir-fry for a few seconds.

3. Push prawn mix to one side of the pan; beat egg in a separate bowl and add to the empty side of the pan. Add the spice sachet contents to the egg & stir-fry for a few seconds or until slightly scrambled.

4. Lower heat, add the cooked noodles and the Pad Thai sauce. Stir-fry for 3 minutes or until the noodles are heated through.

5. To serve, divide noodles into 2 bowls. Season to taste, if desired. Garnish with lime or lemon halves.

Vegetarian option: For step 2, replace the prawns with 200 g extra firm tofu, cubed. Fry tofu over medium-high heat for 5 minutes or until browned. Remove from the pan and proceed with step 3. Top the dish with tofu before adding freshly squeezed lime or lemon juice.

Discover more stir-fry recipes here.

Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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