Prawn and broccoli pad Thai

Quick suppers that still feel special and pack a lot of flavour are rare, but this prawn pad Thai is just the ticket.


  • 1 tbsp vegetable oil
  • 2 large banana shallots, finely sliced
  • 2 red chillies, sliced
  • 3 garlic cloves, finely chopped
  • 5cm/2in piece ginger, grated
  • 20 peeled tiger prawns
  • 150g/5oz Tenderstem broccoli
  • 3 carrots, finely sliced
  • 400g/14oz rice noodles, cooked according to packet instructions
  • 3 tbsp tamarind paste
  • 3 tbsp fish sauce (nam pla)
  • 2 tbsp soy sauce
  • ¼ tsp freshly ground white pepper
  • 2 limes, juice only
  • 3 tbsp roughly chopped coriander
  • 2 tbsp roasted salted peanuts, crushed

Preparation method

  1. Heat a wok until hot, add the oil, shallot, chilli, garlic and ginger and stir-fry for one minute.

  2. Add the prawns, broccoli and carrot and stir-fry for three minutes. Add the cooked noodles, tamarind paste, fish and soy sauces, pepper, lime juice, and stir-fry to heat through.

  3. Cook for 1-2 minutes until hot then finish with the coriander.

  4. Divide the pad Thai among four serving plates and sprinkle with crushed peanuts.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4