Authentic Prawn Pad Thai Recipe – Easy Thai Stir-Fry with Tangy Tamarind Sauce

Pad Thai is one of Thailand’s most iconic and beloved dishes, known for its perfect harmony of sweet, sour, salty, and spicy flavors. Among its many variations, Prawn Pad Thai stands out as a seafood lover’s favorite. With its vibrant ingredients and fragrant aromas, this dish captures the essence of Thai street food and brings it right into your kitchen.

Essential Ingredients

Creating an authentic Prawn Pad Thai starts with gathering the right ingredients. Here are the essentials:

• Rice Noodles: Flat rice noodles are traditional and provide the ideal texture.
• Prawns: Fresh or frozen, deveined and peeled. Prawns should be succulent and not overcooked.
• Tamarind Paste: Delivers the tangy flavor that’s key to the sauce.
• Fish Sauce: Adds saltiness and umami depth.
• Palm Sugar or Brown Sugar: Balances the sourness with sweetness.
• Garlic and Shallots: Sautéed for a rich aromatic base.
• Eggs: Lightly scrambled into the noodles for texture and richness.
• Bean Sprouts and Chives: Add freshness and crunch.
• Crushed Peanuts: For garnish and a satisfying nutty crunch.
• Lime Wedges: Served on the side for squeezing over before eating.
• Chili Flakes or Fresh Chilies (optional): For those who love heat.

For the Sauce

The soul of Pad Thai lies in its rich, tangy-sweet sauce. Here’s what you’ll need to make the perfect blend:

• 2 tablespoons tamarind paste
• 3 tablespoons fish sauce
• 1–2 tablespoons palm sugar or brown sugar, to taste
• 1 tablespoon soy sauce (optional, for a deeper umami profile)
• ½ teaspoon chili flakes (adjust based on heat preference)
• 2 tablespoons water, to thin if needed

Mix all ingredients until the sugar dissolves. Adjust the balance of flavors: the ideal sauce should be tangy, slightly sweet, and savory.

For the Stir-Fry

These are the key components you’ll cook together in a hot wok:

• 200–250g flat rice noodles, soaked and drained
• 150–200g prawns, peeled and deveined
• 2 tablespoons oil (preferably peanut or vegetable)
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 2 eggs, lightly beaten
• ½ cup bean sprouts
• 2 tablespoons roasted peanuts, crushed
• Chopped chives or green onions, for garnish
• Lime wedges, for serving

Preparing the Ingredients

Proper prep makes the stir-fry process smooth and fast.

Soaking the Noodles

• Place the dry rice noodles in a large bowl.
• Cover with room-temperature water and soak for about 30–45 minutes, or until pliable but not mushy.
• Drain and set aside. (Tip: Don’t over-soak; they’ll finish cooking in the wok.)

Cleaning and Marinating Prawns

• Rinse the prawns under cold water.
• Remove shells and devein, leaving tails on for presentation if desired.
• Pat dry, then marinate briefly with:
  • A pinch of salt
  • A splash of fish sauce
  • A tiny bit of white pepper or garlic powder (optional)

Let marinate for about 10–15 minutes while prepping other ingredients.

Crafting the Perfect Pad Thai Sauce

The Pad Thai sauce is what ties the dish together—balancing tang, saltiness, and sweetness. Making it from scratch ensures an authentic, vibrant flavor that bottled sauces can’t match.

Basic Pad Thai Sauce Recipe

In a small bowl, whisk together:

• 2 tablespoons tamarind paste – for a tangy base
• 3 tablespoons fish sauce – for deep, salty umami
• 1–2 tablespoons palm sugar – adjust for sweetness
• ½ teaspoon chili flakes – for heat (optional)
• 1 tablespoon soy sauce – enhances depth (optional)
• 2 tablespoons warm water – to thin out the sauce

Mix until sugar fully dissolves. Taste and adjust:

• Too sour? Add more sugar.
• Too sweet? Add a bit more fish sauce or tamarind.
• Too salty? Add a splash of water or lime juice.

Make the sauce ahead so it’s ready to pour into the wok when needed.

Step-by-Step Cooking Instructions

Pad Thai comes together fast, so ensure all ingredients are prepped and within reach before you start cooking.

Cooking the Prawns

1. Heat 1 tablespoon oil in a wok or large non-stick pan over medium-high heat.
2. Add the marinated prawns in a single layer.
3. Cook for 1–2 minutes per side, just until they turn pink and opaque.
4. Remove from the wok and set aside.

Sautéing Aromatics and Scrambling the Eggs

1. Add a bit more oil if needed.
2. Toss in the minced garlic and chopped shallots.
3. Stir-fry for about 30 seconds, just until fragrant.
4. Push the aromatics to the side of the pan.
5. Pour in the beaten eggs and let them sit for a few seconds before scrambling.
6. Cook until just set, then mix with the aromatics.

Cooking the Noodles

1. Add the soaked, drained rice noodles to the wok.
2. Stir-fry for 1–2 minutes to soften slightly.
3. Pour in the prepared Pad Thai sauce and toss well to coat all the noodles evenly.
4. Continue cooking until noodles are tender but not mushy—add a splash of water if they begin sticking.

Bringing It All Together

1. Return the cooked prawns to the wok.
2. Add the bean sprouts and half the chives or green onions.
3. Toss everything together and stir-fry for another 30–60 seconds to heat through.
4. Turn off the heat.

Serving and Garnishing

1. Plate the Pad Thai and sprinkle with crushed peanuts.
2. Garnish with fresh chives, extra bean sprouts, and lime wedges on the side.
3. Optionally, serve with chili flakes or sriracha for extra heat.

Tips for the Best Prawn Pad Thai

To elevate your homemade Prawn Pad Thai from good to truly authentic and flavorful, keep these expert tips in mind:

• Use fresh ingredients when possible – Fresh prawns, garlic, and bean sprouts significantly improve flavor and texture.
• Prep everything in advance – Pad Thai cooks fast. Have all ingredients chopped, measured, and ready before you heat the wok.
• Soak noodles properly – Under-soaked noodles won’t cook through; over-soaked ones become mushy. Aim for pliable but firm noodles before stir-frying.
• Cook in batches if needed – Avoid overcrowding the pan. For larger servings, cook in two rounds to maintain heat and texture.
• Adjust the sauce to taste – Thai cooking is about balance. Taste your sauce before using, and adjust the sweet, sour, or salty notes as needed.
• Use a wok if available – A well-heated wok gives that slightly smoky, charred flavor (called wok hei) that’s hard to replicate in a regular skillet.
• Finish with lime – A squeeze of lime at the end brightens the dish and adds that final zing.

Common Mistakes to Avoid

Even seasoned cooks can miss a beat with Pad Thai. Watch out for these common pitfalls:

• Overcooking the prawns – They become rubbery fast. Cook just until pink and remove from heat early.
• Using the wrong noodles – Thin vermicelli or overly thick noodles won’t give the right chew. Stick with flat rice noodles labeled “Pad Thai” or “rice stick.”
• Adding sauce too early – Let the noodles soften a bit before adding sauce, or they’ll absorb too much liquid and turn soggy.
• Skipping tamarind – It’s tempting to substitute, but nothing replicates its unique tang. Tamarind paste is essential.
• Neglecting texture contrasts – Crunchy peanuts and fresh sprouts are crucial for balancing the soft noodles.
• Cooking on low heat – Pad Thai needs high heat for that authentic stir-fry texture. Preheat your wok well.

Frequently Asked Questions – Prawn Pad Thai

To help clarify common questions about Prawn Pad Thai, here are detailed answers based on reliable sources and authentic Thai culinary practices.

Can You Use Prawns in Pad Thai?

Yes, prawns are one of the most traditional and popular proteins used in Pad Thai.
In Thailand, seafood is widely used in street food, and prawns (also called shrimp in many regions) are a common choice due to their quick cooking time and savory sweetness that complements the sauce. Prawns not only add a delightful texture but also contribute a subtle seafood richness that enhances the overall flavor of the dish (Kitchen Sanctuary; RecipeTin Eats).

What Goes in Shrimp (Prawn) Pad Thai?

A classic shrimp or prawn Pad Thai typically includes the following components:

Noodles

• Flat rice noodles (soaked, not boiled before stir-frying)

Protein

• Prawns/shrimp: Peeled, deveined, and briefly marinated

Vegetables & Garnish

• Bean sprouts
• Garlic chives or green onions
• Crushed peanuts
• Lime wedges
• Optional: tofu or eggs

Sauce

• Tamarind paste: for tang
• Fish sauce: for saltiness and umami
• Palm sugar or brown sugar: for sweetness
• Optional additions: soy sauce, chili paste, or vinegar

Some variations may include tofu cubes or scrambled eggs, and more modern takes may use peanut butter or Sriracha in the sauce (Taste Better From Scratch; Well Plated).

Is Prawn Pad Thai Healthy?

Prawn Pad Thai can be a healthy meal option—if prepared thoughtfully.

Here’s a quick nutrition breakdown:

• Protein: Prawns are low in fat and rich in protein and iodine (Healthline).
• Calories: A single serving of prawn Pad Thai typically contains around 400–600 calories depending on the ingredients and portion size (Eat This Much.)).
• Nutrient Balance: While the dish contains a good mix of protein, carbs, and some fat, its sodium and sugar content can be high due to the fish sauce and palm sugar used in the sauce.

Tips for a healthier version:

• Use whole-grain rice noodles or zoodles (zucchini noodles)
• Reduce sugar or use a natural sweetener
• Increase vegetable volume (bell peppers, shredded carrots)
• Cook with minimal oil

Overall, it’s a nutritious, high-protein dish when balanced with vegetables and moderate seasoning.

Can You Use Shrimp Paste in Pad Thai?

Yes—but with caution and understanding.
Shrimp paste (kapi) is a fermented ingredient made from ground shrimp and salt. While it’s not a standard ingredient in all Pad Thai recipes, some traditional versions include a small amount to deepen the umami flavor, especially when tamarind and fish sauce are insufficient (Emsfood for Friends; Reddit ThaiFood thread).

However, shrimp paste is much stronger and saltier than fish sauce or dried shrimp, so it’s typically:

• Used sparingly (¼ to ½ teaspoon)
• Blended into the sauce base or dissolved in hot water

If using shrimp paste, balance with extra lime juice or sugar to prevent the sauce from becoming overly intense.

Summary: Key Points at a Glance

Question	Quick Answer
Can you use prawns in Pad Thai?	Yes – they are traditional and enhance flavor.
What goes in shrimp Pad Thai?	Rice noodles, prawns, tamarind sauce, eggs, garlic, bean sprouts, peanuts.
Is prawn Pad Thai healthy?	Yes, if made with moderate oil/sugar and lots of veggies.
Can you use shrimp paste?	Yes – optionally and sparingly, to boost umami flavor.

🔗 Recommended Internal Linking Opportunities

Other Pad Thai Variations

These are perfect for contextual cross-links within paragraphs like:
“If you’re looking for a vegetarian twist or want to try another protein, check out these versions:”

• Vegetarian Pad Thai

Conclusion

Prawn Pad Thai is more than just a popular Thai dish—it’s a vibrant representation of Thailand’s culinary philosophy, where balance, freshness, and bold flavor harmonize in every bite. With its mix of tender rice noodles, succulent prawns, tangy-sweet tamarind sauce, and crisp vegetables, it offers both comfort and complexity.

Whether you’re a home cook exploring Thai cuisine for the first time or a seasoned foodie seeking authenticity, making Prawn Pad Thai from scratch is a rewarding experience. By understanding its essential ingredients, perfecting the sauce, and avoiding common mistakes, you can recreate this beloved street food classic right in your own kitchen.

Enjoy your culinary journey—and don’t forget to finish with a generous squeeze of lime!