"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

Alice - 14th October 2020

Super quick

Ellie - 12th October 2020

Tasty and easy.

Ellie - 12th October 2020

Tasty and easy.

Amanda - 10th October 2020

Not enough flavour

Katherine - 10th October 2020

Couldn't decide whether to give this 3 or 4 stars. We liked it .. it was tasty but if someone gave it to be I don't know if I would have said it was Pad thai!

Natalia - 8th October 2020

Really liked this one, couldn't stop myself from eating!

Natalia - 8th October 2020

Really liked this one, couldn't stop myself from eating!

melissa - 7th October 2020

it’s not very flavourful, its just like bland noodles with bean sprouts.

Ros - 5th October 2020

A very easy dish to cook - great for a weeknight! Amazing flavour too, we will definitely be ordering this again!

Ros - 5th October 2020

A very easy dish to cook - great for a weeknight! Amazing flavour too, we will definitely be ordering this again!

Michelle - 5th October 2020

Really enjoyed this dish. Defo recommend adding the peanuts at the end to add an additional texture. Will make this one again.

Michelle - 5th October 2020

Really enjoyed this dish. Defo recommend adding the peanuts at the end to add an additional texture. Will make this one again.

Heather - 5th October 2020

Made vegetarian version with mushrooms and courgettes, and few extra beansprouts. Was very nice. Added our own spicy Papaya salad on the side - wasn't too far off being in Thailand again.

Lucy - 3rd October 2020

Quick, easy & tasty! I wasn’t sure during cooking (esp as only had egg noodles) but we both enjoyed.

Amanda - 2nd October 2020

Fabulous will definitely order again

Amanda - 2nd October 2020

Fabulous will definitely order again

Tracey - 1st October 2020

This was very tasty but wouldn’t use dried noodles again went slodgy an sticky but I think with fresh rice noodles would of been better

Tracey - 1st October 2020

This was very tasty but wouldn’t use dried noodles again went slodgy an sticky but I think with fresh rice noodles would of been better

Sam - 30th September 2020

Kinda disappointed really there was no flavour

Claire - 30th September 2020

I used chicken instead of prawns and it was really nice. My husband can’t wait for me to make this again.

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