Prawn Pad Thai
Estimated $8.30 recipe · $4.15 per serving (US / USD)
Classic Thai noodles with prawns, bean sprouts, peanuts, and tamarind sauce.
The recipe
Prawn Pad Thai
Classic Thai noodles with prawns, bean sprouts, peanuts, and tamarind sauce.
Ingredients
- 200g rice noodles
- 200g cooked prawns
- 2 eggs
- 100g bean sprouts
- 3 spring onions
- 30g salted peanuts
- 3 tbsp pad thai sauce
- 1 tbsp fish sauce
- Lime wedges
- Chilli flakes
Estimated recipe cost
$8.30 for 2 servings · $4.15 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 200g rice noodlesPlanning assumption · $3.00 / 250 g · Uses 200g | $2.40 |
| 200g cooked prawnsPlanning assumption · $7.00 / 454 g · Uses 200g | $3.09 |
| 2 eggsRetail benchmark · $1.67 / 12 each · Retail reference · Count stated in recipe | $0.28 |
| 100g bean sproutsPlanning assumption · $2.00 / 340 g · Uses 100g | $0.59 |
| 3 spring onionsPlanning assumption · $0.90 / 100 g · Assumes 15 g per item | $0.41 |
| 30g salted peanutsPlanning assumption · $4.00 / 227 g · Uses 30g | $0.53 |
| 3 tbsp pad thai saucePlanning assumption · $3.00 / 300 g · 1 tbsp ≈ 15g | $0.45 |
| 1 tbsp fish saucePlanning assumption · $3.00 / 200 ml · 1 tbsp ≈ 15ml | $0.23 |
| Lime wedgesPlanning assumption · $0.30 / 1 each · Count stated in recipe | $0.30 |
| Chilli flakesPlanning assumption · $2.00 / 60 g · Unspecified amount: assumes 0.5 g | $0.02 |
| Estimated total | $8.30 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Soak the rice noodles in boiling water for 5–6 min until just tender but still with a little bite. Drain, rinse with cold water, and set aside.
- Beat the eggs. Slice the spring onions into 3cm pieces, separating whites and greens. Roughly chop the peanuts.
- Heat a wok over very high heat. Add oil, then pour in the eggs and scramble quickly for 30 seconds — leave in large pieces. Remove and set aside.
- Add more oil to the wok. Add the spring onion whites, stir-fry 30 seconds, then add the prawns and cook 1–2 min until pink.
- Add the noodles and pour over the pad thai sauce and fish sauce. Toss vigorously over high heat for 1–2 min.
- Push everything to the sides. Add the bean sprouts to the centre and toss quickly — 30 seconds is enough; you want crunch.
- Return the egg to the wok. Toss together. Serve immediately topped with peanuts, spring onion greens, a wedge of lime, and chilli flakes.
Recipe notes
Have everything prepped before you start — pad thai cooks so fast there's no time to chop mid-cook.
Estimated nutrition per serving
610 kcal · 34g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.