Craving a restaurant-quality noodle bowl at home? These Prawn Pad Thai Noodles are packed with juicy prawns, tender rice noodles and the iconic sweet, tangy and savory flavors that make Pad Thai so irresistible! Try it today!
If there is one noodle dish that has mastered the art of balancing flavors, it has to be classic Pad Thai!
With its irresistible combination of sweet, salty, tangy and spicy notes wrapped around silky rice noodles, this iconic Thai favorite turns the simplest ingredients into something truly extraordinary.
The best part about making Pad Thai at home is that it comes together surprisingly quickly once all the ingredients are prepped and ready to go.
A few minutes in a hot wok is all it takes to transform these humble ingredients into a vibrant bowl of noodles that tastes every bit as satisfying as your favorite restaurant version.
What is Prawn pad Thai noodles?
My prawn pad Thai noodles are the perfect representation of our favorite Thai cuisine boasting the perfect balance of sweet, salty, tangy and spicy flavors all in a single bowl!
Prawn Pad Thai noodles brings together juicy, succulent prawns and tender rice noodles in a glossy tamarind-based sauce that clings to every strand and every bite.
Crunchy peanuts on top add nuttiness, firm tofu imparts the chewiness, while spring onions and a generous squeeze of lime brightens everything up beautifully.
It is a dish that delights not only with its bold flavors but also with its wonderful contrast of textures.
Whether you are looking for a speedy weeknight dinner or simply craving a comforting bowl of noodles packed with flavor, this Prawn Pad Thai is guaranteed to hit all the right notes.
Ingredients for Prawn Pad Thai noodles
Prawns: This global favorite seafood has the main character energy in my prawn Pad Thai noodles!
They cook in just a few minutes and absorb the sweet, tangy and savory notes of the dish, making every forkful feel a little more special and indulgent.
Use fresh jumbo prawns for best results making your homemade prawn Pad Thai noodles taste way better than a takeout!
Flat rice noodles: Rice noodles are the heart and soul of a good Pad Thai, lending the dish its signature chewy yet tender texture.
Made from rice flour and water, these naturally gluten-free noodles soak up the flavorful sauce beautifully while remaining light and delicate, making them the perfect canvas for the bold flavors of Pad Thai.
Tofu: Tofu may seem like a humble ingredient, but in Pad Thai it plays an important role by adding a soft, delicate texture that contrasts beautifully with the chewy noodles and crunchy peanuts.
Its mild flavor acts like a sponge, soaking up the sweet, tangy and savory sauce and delivering little bursts of flavor in every bite.
Egg: For an added protein boost in your prawn pad Thai noodles, scramble a couple of eggs and scatter them over your warm bowl of noodles!
Spring onion: Spring onions add a fresh, mild oniony flavor and an elusive crunch that brighten up the rich and savory notes of Pad Thai.
Tossed into the hot noodles at the last moment, they retain their vibrant color and delicate bite, bringing freshness and balance to the dish.
Garlic: My recipes are incomplete without this quintessential aromatic! Add as much or as little as you like of minced garlic while stir frying; go with your gut baby!
Peanuts: Crushed peanuts are much more than just a garnish in Pad Thai — they are an essential component that gives the dish its classic texture and nutty depth.
Their crunchy bite contrasts beautifully with the soft rice noodles and succulent prawns, while their rich flavor helps balance the flavors of the sauce, making every mouthful more satisfying.
Tamarind paste: Tamarind paste is the ingredient that gives Pad Thai its signature tangy flavor.
Made from the pulp of ripe tamarind pods, it adds a gentle fruity sourness that perfectly balances the sweetness, saltiness and heat of the sauce.
Fish sauce: Fish sauce is a staple ingredient in Thai cooking, prized for its deep savory flavor and unmistakable umami richness.
Made from fermented fish, it adds the signature salty depth to Pad Thai sauce that ties together the sweet, tangy and spicy elements of the dish beautifully.
Oyster sauce: Oyster sauce is a rich, savory condiment made from oyster extracts that adds depth, umami and a subtle sweetness to dishes which is why this is my favorite sauce among all the Oriental condiments!
In this prawn Pad Thai, it helps create the signature well-rounded flavor of the sauce while giving the noodles a beautiful glossy finish.
Brown sugar: Traditionally palm sugar is used in such classic Thai recipes; however brown sugar can work as a close substitute to lend that not-so-overpowering sweetness in this tangy & savory sauce.
Light soy sauce: Make sure you use light soy sauce as it is much lighter in the flavor and does not kill the tanginess of tamarind or sweetness of oyster sauce, yet adds a depth of flavor.
Flavorless oil: Use canola or sunflower oil for frying up your prawns and also to stir fry all the other ingredients.
Salt and pepper: You may not need to use additional salt in the sauce because the ingredients used to make the stir fry sauce are already quite salty. However, you can taste and adjust.
Add a dash of black pepper for that extra kick!
How to make Prawn Pad Thai noodles?
Step 1: Boil a large pot of water and add about a tablespoon of salt to it. When the water comes to full boil, switch off the flame and remove the pot from the stove.
Step 2: Then carefully drop the dry block of flat rice noodles into the hot water. Cover the pot for 7 to 8 minutes.
Step 3: Remove the lid after about 8 minutes and using a large fork or chopsticks gently stir the water to open up the rice noodle strands. They would have turned soft enough to bend easily but still retain a slight bite in the center.
Step 4: Drain the noodles well using a colander and rinse under running cold water to stop the cooking process and prevent them from sticking together.
Pro tip: The noodles will continue to cook and absorb all the delicious flavors of the sauce when tossed in the hot wok with the prawns and seasonings.
Step 5: Wash the prawns nicely and take them in a mixing bowl. Add a teaspoon each of fish sauce and light soy sauce to them and give a good mix.
Step 6: Set them aside for 15 minutes allowing the prawns to soak up the flavors of the condiments.
Step 7: Prepare the stir fry sauce by mixing tamarind paste, fish sauce, oyster sauce, light soy sauce and brown sugar. Give a very good mix to dissolve the sugar. Set it aside until needed.
Step 8: Cut the firm block of tofu into long strips of 2 centimeter thickness. Cut the spring onions by first separating the whites and greens and then finely chop the whites.
Step 9: Cut the greens into 2 inch long strips. Set them aside till the end of cooking.
Step 10: Now heat a large wok and add a couple of tablespoons of oil to it. Once the oil is nicely hot, add the prawns and cook them just until they are pink and opaque.
Step 11: Do not overcook the prawns. Take them out on a plate and set aside. Add the remaining oil to the wok.
Step 12: Once the oil is warmed up again, add the minced garlic and finely chopped spring onion whites to the wok. Stir fry them on medium heat for 3 to 4 minutes until they are fragrant and light golden.
Step 13: Add the tofu pieces and stir fry them for 4 to 5 minutes until they crisp up and become light golden on the edges.
Step 14: Now push everything to one side of the wok and add a teaspoon of oil if the wok feels dry. Then add the beaten eggs and cook them until they firm up.
Step 15: Scramble the eggs and mix them with the rest of the ingredients in the wok. Now drop the cooked and drained noodles into the wok.
Step 16: Give the noodles a good toss using a tong. The noodle strands will start crisping up as soon as they come in contact with heat.
Step 17: It’s time to drizzle the prepared sauce. Make sure to stir the sauce once before pouring over the noodles.
Step 18: Toss the noodles using a tong or two stirring spatula until evenly coated with the sauce and let the saucy noodles char up a bit. This will impart a smokiness to your pad Thai enhancing its taste.
Step 19: At this stage, taste the noodles for saltiness; sprinkle salt only if needed and also add a dash of freshly crushed black pepper. Mix well.
Step 20: Now switch off the flame and add the sautéed prawns, spring onion greens and crushed peanuts. Mix everything uniformly and your prawn pad Thai noodles are ready!
Step 21: Serve it in individual bowls and sprinkle more crushed peanuts on top for added crunch.
Step 22: Squeeze juice of a lime over the bowl and enjoy your restaurant style Pad Thai in the comfort of your home!
More delicious Thai recipes from Flavor Quotient
- Prawns - 300 gms, peeled, deveined and heads removed
- Flat rice noodles - 150 gms
- Firm tofu - 100 gms
- Egg - 2 to 3, beaten
- Peanuts - 3 tbsp, roasted & crushed
- Garlic - 8 to 10 cloves, minced
- Spring onions - 4 stalks
- Light soy sauce - 1 tsp
- Fish sauce - 1 tsp
- Flavorless oil - 4 to 6 tbsp
- Salt pepper to taste
- Tamarind paste - 1 tbsp
- Fish sauce - 2 tbsp
- Oyster sauce - 4 tbsp
- Light soy sauce - 1 tbsp
- Brown sugar - 3 to 4 tbsp or as per taste
- Boil a large pot of water and add about a tablespoon of salt to it. When the water comes to full boil, switch off the flame and remove the pot from the stove.
- Then carefully drop the dry block of flat rice noodles into the hot water. Cover the pot for 7 to 8 minutes.
- Remove the lid after about 8 minutes and using a large fork or chopsticks gently stir the water to open up the rice noodle strands. They would have turned soft enough to bend easily but still retain a slight bite in the center.
- Drain the noodles well using a colander and rinse under running cold water to stop the cooking process and prevent them from sticking together.
- Wash the prawns nicely and take them in a mixing bowl. Add a teaspoon each of fish sauce and light soy sauce to them and give a good mix.
- Set them aside for 15 minutes allowing the prawns to soak up the flavors of the condiments.
- Prepare the stir fry sauce by mixing tamarind paste, fish sauce, oyster sauce, light soy sauce and brown sugar. Give a very good mix to dissolve the sugar. Set it aside until needed.
- Cut the firm block of tofu into long strips of 2 centimeter thickness. Cut the spring onions by first separating the whites and greens and then finely chop the whites.
- Cut the greens into 2 inch long strips. Set them aside till the end of cooking.
- Now heat a large wok and add a couple of tablespoons of oil to it. Once the oil is nicely hot, add the prawns and cook them just until they are pink and opaque.
- Do not overcook the prawns. Take them out on a plate and set aside. Add the remaining oil to the wok.
- Once the oil is warmed up again, add the minced garlic and finely chopped spring onion whites to the wok. Stir fry them on medium heat for 3 to 4 minutes until they are fragrant and light golden.
- Add the tofu pieces and stir fry them for 4 to 5 minutes until they crisp up and become light golden on the edges.
- Now push everything to one side of the wok and add a teaspoon of oil if the wok feels dry. Then add the beaten eggs and cook them until they firm up.
- Scramble the eggs and mix them with the rest of the ingredients in the wok. Now drop the cooked and drained noodles into the wok.
- Give the noodles a good toss using a tong. The noodle strands will start crisping up as soon as they come in contact with heat.
- It’s time to drizzle the prepared sauce. Make sure to stir the sauce once before pouring over the noodles.
- Toss the noodles using a tong or two stirring spatula until evenly coated with the sauce and let the saucy noodles char up a bit. This will impart a smokiness to your pad Thai enhancing its taste.
- At this stage, taste the noodles for saltiness; sprinkle salt only if needed and also add a dash of freshly crushed black pepper. Mix well.
- Now switch off the flame and add the sautéed prawns, spring onion greens and crushed peanuts. Mix everything uniformly and your prawn pad Thai noodles are ready!
- Serve it in individual bowls and sprinkle more crushed peanuts on top for added crunch.
- Squeeze juice of a lime over the bowl and enjoy your restaurant style Pad Thai in the comfort of your home!
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