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Easy Pad Thai with Sweet Chilli

Perhaps the most recognisable Thai street food, these stir-fried rice noodles can be rustled up in minutes. We’ve used whole-wheat noodles instead of the traditional rice noodles for extra bite, but both versions taste delicious!

Prep: 10 mins
Cook: 5 mins
Serves: 2
    • 125g Blue Dragon Wholewheat Noodles
    • 1 tbsp. vegetable oil
    • 150g raw, peeled tiger prawns, or use king prawns as an alternative
    • 1 garlic clove, crushed
    • 1 red chilli, de-seeded and finely chopped
    • 4 spring onions, trimmed and cut into 2.5cm lengths
    • 1 lime, juiced
    • 1/2 tbsp. Blue Dragon Sweet Chilli Sauce
    • 2 tsp. brown sugar
    • 1 eggs, beaten
    • 1 tbsp. coriander, chopped finely
    • 1 tbsp. salted peanuts, chopped
    1. Cook/soak the noodles following the pack instructions until al dente (with a slight crunch), drain and set aside.
    2. Heat the oil in a wok or frying pan and stir fry the prawns for 2 minutes. Remove with a slotted spoon and set aside.
    3. Reheat the wok, add the garlic, chilli and spring onions and stir fry for 1 minute.
    4. Stir in the noodles, lime juice, Blue Dragon Sweet Chilli Dipping Sauce and sugar. Push the vegetables and noodles to the sides of the wok and then crack the egg into the centre.
    5. Keep stirring the egg for 30 seconds until it begins to set and resembles a broken-up omelette.
    6. Return the prawns to the wok, stir and serve garnished with the coriander and the roasted peanuts.