Stir-fried Thai Noodles with Prawns (Kway Teow Paad Thai)
Serves 4·Added 5 May 2026 by Tom Melhuish
Main
Ingredients
| 4 | tablespoons | vegetable oil |
| 4 | shallots(chopped) | |
| 4 | eggs | |
| 450 | g | medium prawns(1 lb) |
| 200 | g | rice noodles(7 oz, softened in water) |
| 2 | tablespoons | tamarind pulp(dissolved in 125 ml (1/2 cup) water, strained) |
| 4 | tablespoons | sugar |
| 4 | tablespoons | Thai fish sauce (nam pla) |
| 2 | tablespoons | oyster sauce |
| 2 | tablespoons | light soy sauce |
| 1 | teaspoon | ground white pepper |
| 360 | g | beansprouts(3 cups) |
| 80 | g | chives or spring onions (scallions)(2/3 cup, cut into 2.5 cm (1 in) lengths) |
| 4 | tablespoons | ground roasted peanuts |
| 2 | kaffir lime leaves(shredded) |
Method
1.Preheat the oil in the pan or a wok, add the shallot and egg. Stir until cooked.
2.Add prawns, stir well.
3.Add the rice noodles, cook until soft and start to add the seasoning (tamarind juice, sugar, fish sauce, oyster sauce, soy sauce and the ground pepper), and taste.
4.Add the bean sprouts, chives, ground peanuts, and serve hot.
Recipe Notes
AI · may be inaccurate
Substitutions
- prawns → meat or seafood (chicken, pork or beef) (personal preference/availability)
Tips
When presenting this dish, it is nice to serve it with fresh beansprouts, chives and condiments (sugar, chilli, fish sauce, slices of lime) on the side. Mama rice noodles work well - soak for 20 mins or so. Can cook slowly - when liquids and beansprouts added at last minute it works well.
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