Phat Thai noodles with prawns

    25 min

    Thai flavours, including chilli, lemongrass, coriander, lime and coconut, combine in this aromatic stir-fry of prawns, noodles and oriental vegetables.

    16 people made this

    Serves: 4 

    • 1 tbsp lime juice
    • 1 tbsp soy sauce
    • 2 tbsp Thai fish sauce (nam pla)
    • 24 peeled raw tiger prawns, about 225g in total, thawed if frozen
    • 250g medium dried rice noodles
    • 3 tbsp vegetable oil
    • 1 tbsp Thai green curry paste, or more to taste
    • 1 tsp toasted sesame oil
    • 150g baby sweetcorn, halved lengthways
    • 200g bean sprouts
    • 200g pak choi, finely shredded
    • 220g can water chestnuts, drained and sliced
    • 250ml canned coconut milk
    • 1 lime, cut into wedges

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Mix together the lime juice, soy sauce and fish sauce in a bowl. Add the prawns and toss together, then set aside to marinate for a few minutes.
    2. Put the noodles in a large heatproof bowl. Pour over boiling water to cover, add 1 tsp of the vegetable oil and stir gently. Leave to soak for 4 minutes, then drain thoroughly.
    3. Lift the prawns out of the marinade and pat dry with kitchen paper. Stir the curry paste into the marinade and set aside. Heat a wok or heavy-based frying pan until very hot, then add 1 tsp of the vegetable oil and the sesame oil and swirl to coat the pan. Add the prawns and stir-fry for about 2 minutes until they have turned pink. Remove with a draining spoon, leaving any remaining oil behind.
    4. Add the rest of the oil to the pan. Toss in the sweetcorn and stir-fry for 30 seconds. Add the bean sprouts and pak choi and stir-fry for a minute, then add the curry paste mixture. Cook for a few seconds, stirring all the time, then add the water chestnuts and drained noodles. Continue to stir-fry for 1 minute.
    5. Return the prawns to the wok and pour in the coconut milk. Toss everything together over a high heat until bubbling. Serve immediately, with lime wedges to squeeze over.


    This dish also works well with 2 large chicken breasts, cut into strips, instead of prawns. Or, for a vegetarian version, use 250g firm tofu, cut into cubes. Alternative vegetables could include mange-tout, fine green beans or par-boiled broccoli florets.

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    Reviews in English (1)


    I made this with red thai curry paste as I didn't realise I didn't have any green in! But it was still pretty tasty and very quick to put together.  -  21 Sep 2011