"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

Faye - 4th August 2020

Really nice. We added some sprouting broccoli to add a bit extra veg. Enjoyed the dish

Christie - 4th August 2020

Something missing from this! I love the idea of it but it’s not hit the spot like others have.

Sarah - 3rd August 2020

Very tasty

Amy - 3rd August 2020

I like pad Thai and have cooked it several times from scratch. This was nice, if a bit bland. I won’t order again as I know it’s not better than my own version

Rebecca - 2nd August 2020

Also works well with fine rice noodles instead of the flat variety.

DAVID - 30th July 2020

Pretty good, wasn't as much as you usually get volume wise, used peppers and carrot cos I didn't have beansprouts, would have it again

Isabella - 27th July 2020

The taste was nice but the prawns got really dry by the time I added everything else in...I think it would be better if the order was changed so that prawns were added more towards the end of the process

Kim - 26th July 2020

Really tasty and easy to do

Kim - 26th July 2020

Really tasty and easy to do

Diane - 26th July 2020

Husband found it a bit bland, I thought it was okay

Simon - 25th July 2020

Really easy and great flavours and texture

Simon - 25th July 2020

Really easy and great flavours and texture

Shona - 25th July 2020

Made it with chicken to go further

Chris - 31st August 2019

Quick, simple and very tasty

Jessica - 22nd July 2020

So easy and so tasty.

Jessica - 22nd July 2020

So easy and so tasty.

Kate - 21st July 2020

Used peppers and Mangetout to make it veggie

Laura - 21st July 2020

Really tasty just needed a bit of spice so added some chilli flakes on top which did the trick

Emma - 19th July 2020

Easy recipe and it tasted nice but it wouldn't be my favourite.

Heather - 19th July 2020

I love Pad Thai and this one was very good! I used chicken instead of prawns (thinly sliced) lime and peanuts definitely elevate this dish.

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