Stir-fried Noodles Thai-style


This is probably the best-known Thai dish outside of Thailand – commonly known as paad Thai. No wonder it is so popular: delectable rice noodles simply stir-fried with chillies and other Thai flavours. A quick easy meal that has as many varieties as there are cooks.


  • 225 g (8 oz) wide dried rice noodles
  • 450 g (1 lb) raw prawns
  • 2 tablespoons groundnut (peanut) oil
  • 3 tablespoons coarsely chopped garlic
  • 3 tablespoons finely sliced shallots
  • 2 large fresh red or green Thai chillies, seeded and chopped
  • 175 g (6 oz) fresh beansprouts
  • 2 eggs, beaten
  • 1 tablespoon light soy sauce
  • 1 tablespoon lime juice
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • Β½ teaspoon freshly ground black pepper


  • 1 lime, cut into wedges
  • 3 tablespoons coarsely chopped fresh coriander
  • 3 spring onions, sliced on the diagonal
  • 3 tablespoons coarsely chopped roasted peanuts
  • 1 teaspoon dried chilli flakes


Soak the rice noodles in a bowl of warm water for 20 minutes. Drain them in a colander or sieve.

Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns in cold water with 1 tablespoon of salt, then rinse well and pat dry with kitchen paper.

Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the prawns and stir-fry for about 2 minutes. Remove the prawns with a slotted spoon and set aside. Reheat the wok, add the garlic, shallots and chillies and stir-fry for 1 minute, then add the noodles and stir-fry for another minute. Finally, add the beansprouts, eggs, soy sauce, lime juice, fish sauce, sugar and pepper and continue to stir-fry for 3 minutes. Then return the prawns to the wok, mix well and stir-fry for 2 minutes.

Turn the mixture onto a warm platter. Garnish with lime wedges, coriander, spring onions, peanuts and chilli flakes and serve at once.