"Kway Teow Pad Thai" meaning "fried rice noodles, Thai style" is a dish that was designed in the 1940s to be the Thai version of Chinese noodles. It's done with rice noodles instead of wheat noodles, as rice was in abundance in Thailand. The dish was then promoted by the Thai Government to build a sense of national identity among Thais, and has since become the world's favourite Thai street food dish.

Cook our delicious Pad Thai in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Pad Thai. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Pad Thai Paste pot, a Tamarind Sauce pot and a Thai Tomato Sauce pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Pad Thai in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Pad Thai Paste
  • Tamarind Sauce
  • Thai Tomato Sauce

Your shopping list for 2 servings:

  • 120g flat (dried) rice noodles or 300g straight-to-wok Pad Thai ribbon noodles
  • 160g peeled king prawns (cooked or raw)
  • 3 spring onions
  • 1 egg
  • 150g bean sprouts
  • lime wedges (optional)
  • Handful of peanuts (optional)
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Our 20 minute recipe

  1. Cook the noodles

    For dried noodles, boil the noodles for 8 mins over a medium heat until tender, but still a little chewy. Then drain in a sieve and rinse under cold water. For fresh noodles, save them to add in at Step 3. 

  2. Fry the prawns

    Place a wok over medium-high heat and then add 1 tbsp of oil. Add the prawns and stir-fry for 1 min (or 2 mins if using raw prawns).

    Push the prawns to the side and crack the egg into the space. Let it set a little bit then break the yolk and stir fry the egg. Then mix with the prawns. 

  3. Add the Thai flavours

    Add the PAD THAI PASTE to the pan and fry for 1 min.

    Add the noodles (cooked ones from before or fresh noodles, if using) and the TAMARIND SAUCE, and stir well.

    Add most of the spring onions (keep a few for garnish later) and the bean sprouts and stir to mix. (Tongs really help here).

    Add the THAI TOMATO PASTE and stir fry for 2 more mins. 

  4. Serve!

    Serve the Pad Thai with crushed peanuts on top along with the rest of your spring onions. Squeeze a lime (if using) over everything. 

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Pad Thai Top Reviews

Helen - 6th June 2020

Tasty / spicy

Helen - 6th June 2020

Tasty / spicy

Julie - 6th June 2020

Really liked this. If you don’t have spring onions ordinary onion definitely works.

Julie - 6th June 2020

Really liked this. If you don’t have spring onions ordinary onion definitely works.

Caroline - 5th June 2020

Nice but not as special as some other recipies

Kirsty - 5th June 2020

Very tasty. Will order again.

Kirsty - 5th June 2020

Very tasty. Will order again.

Melissa - 3rd June 2020

A little bland.

Amy - 3rd June 2020

Very tasty. Far more tasty than Pad Thai’s I have previously eaten.

Amy - 3rd June 2020

Very tasty. Far more tasty than Pad Thai’s I have previously eaten.

Kathryn - 2nd June 2020

Delicious!!

Kathryn - 2nd June 2020

Delicious!!

Tessa - 2nd June 2020

Delicious but we preferred Nasi Goreng as it’s spicier.

Judith - 1st June 2020

Yummy!

Judith - 1st June 2020

Yummy!

Michelle - 31st May 2020

Add more veg to it otherwise it looks boring

Michelle - 31st May 2020

Add more veg to it otherwise it looks boring

Deborah - 31st May 2020

Better than some restaurants

Deborah - 31st May 2020

Better than some restaurants

Lauren - 31st May 2020

I use 1 chicken breast in place of the prawns and add some cut up sugar snap peas, baby corn, and julienned carrot just prior to adding the noodles for a more balanced meal

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