Phad Thai noodles with wok tossed tiger prawns, sweet potatoes and spinach

Angela Malik

Angela Malik

26th February 2015
Angela Malik

Phad Thai noodles with wok tossed tiger prawns, sweet potatoes and spinach

This dish is a fabulous combination of flavours and textures. The base is my signature Thai style pesto made with coriander, chilli, garlic and salted soya beans , it is wonderfully umami, really packs a punch. You can prepare everything well in advance so when home from work all you have to do is put the wok on and toss together in minutes.


  • For Thai Pesto
  • • ½ Bunch Coriander (25g bunch)
  • • Light soy sauce – 1 tablespoon
  • • 2 cloves garlic sliced
  • • 1” ginger
  • • 2 teaspoons salted soya beans
  • • 1 red chilli
  • • 1 Lime Juiced
  • • 1 tspn Sugar
  • For Phad Thai
  • • 1 sweet potato boiled and cubed (approx. 150g)
  • • 12 king prawns peeled and gutted
  • • 2 Tbs rape seed oil
  • • ½ bag baby spinach (100g bag)
  • • ¼ red onion
  • • Light soy sauce
  • • Handful of Thai rice noodles (200g)
  • • 1 egg
  • • 1 Tbs fish sauce
  • • Salted peanuts (optional) 50g
  • • Water in a jug – to add as necessary


Serves 4

1. Heat 2 teaspoons of oil in the wok. Fry the prawns remove to a plate

2. Heat 2 teaspoons of oil in the wok. Add onions and sweet potato. Add one tablespoon of thai pesto and allow to cook for 1 minute. Remove from the wok and keep warm

3. Heat 1 tbs of oil in the wok. Break in the egg and lightly scramble

4. Add a handful of pre-soaked noodles and stir fry thoroughly until cooked

5. Add a splash of water to keep the noodles soft. Move from bottom up, do not allow to stick and burn

6. Combine the prawns and vegetables with the noodles. Add the spinach leaves

7. Add 1 tablespoon of the thai pesto and stir through. Remove from wok and sprinkle with peanuts to serve.

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