Delicate pancakes stuffed with rice noodles, prawns, beansprouts, peanuts, and classic Thai flavours.
The mix of vegetables, beansprouts, and nuts give these mouthwatering Thai pancakes a real crunch. Drizzled in lime for a real punch of flavour. Serve with sweet chilli sauce. You can use our classic pancake recipe to make the wraps for this dish or buy them ready-made.
- 125g (4oz) Thai rice noodles
- 1 tsp caster sugar
- 2 tsp tamarind paste or 1tsp green Thai curry paste
- 2-3 tbsp fish sauce
- Juice of 1 lime
- 2 tbsp vegetable oil
- 300g pack vegetable and beansprout stir-fry
- 200g (7oz) raw tiger prawns
- About 60g (2oz) roasted salted peanuts, roughly chopped
- About 4 tbsp chopped fresh coriander leaves
- Lime wedges and sweet chilli sauce, to serve
- Readymade pancakes
Cut the noodles roughly in half, with scissors, and put them in a large bowl. Pour boiling water over them and leave to soak for 5-10 mins.
Mix together the sugar, tamarind, or Thai curry paste, fish sauce and lime juice, to make a dressing.
Add 1 tbsp of the oil to a wok or large pan and cook the veg for about 5 mins, or according to pack directions. Add drained noodles and dressing, and warm through. Divide mixture between the warm pancakes.
Meanwhile, heat the rest of the oil in wok or pan and cook prawns for a few mins until they turn pink all over. Divide them between pancakes, along with peanuts and coriander. Roll up the pancakes and serve with lime wedges and chilli sauce.
Top tips for making pad Thai pancakes
If you're making the pancakes yourself, switch them up a gear by adding 1 tbsp shredded (not desiccated, which would be too sweet) coconut, and fry them in coconut oil instead of butter.