Pad Thai with Prawns

Serving Time icon
Servings : 4
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Total Time : 20 mins


  • 340g can Green Giant Sweet Corn
  • 200g thick or medium rice noodles
  • 2 tbsp vegetable oil
  • 1 yellow pepper, seeded and thinly sliced
  • 150g sugar snaps peas, thinly sliced
  • 2 medium carrots, thinly sliced or cut into matchsticks
  • 2 cloves garlic, finely chopped
  • 250g cooked peeled tiger prawns, thawed if frozen
  • 2 large eggs, beaten
  • 3 tbsp reduced salt soy sauce
  • 3 tbsp Thai sweet chilli sauce
  • Juice 1 lime
To garnish:
  • 25g roasted peanuts, chopped
  • 4 spring onions, trimmed and thinly sliced
  • coriander leaves to garnish (optional)
  • Wok or large deep non-stick frying pan

A complete meal, this dish is tasty and fun to eat.


  1. If using dried noodles, soak according to pack instructions. Meanwhile prepare the vegetables. In a small bowl mix the soy sauce, chilli sauce and lime juice together.
  2. Heat the wok, add the oil then the pepper, sugar snaps, and carrots, stir fry for 2-3 minutes. Add the garlic and cook 1 minute, then add the drained noodles, sweet corn, prawns, and stir fry for 1-2 minutes or until the noodles are heated through.
  3. Slowly pour in the beaten eggs, let it begin to set for 1 minute then stir briefly until the egg is cooked into little shreds.
  4. Finally, add the sauce mixture and toss together until everything is coated. Turn onto a hot serving dish and sprinkle with the peanuts, spring onions, and coriander leaves.


  • Use wide ribbon rice noodles if available, often labelled Pad Thai noodles. If using ready- to-wok noodles, the recipe will need 2 x 200g packs.