Pad Thai pancakes

(3 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Pad Thai pancakes
Pad Thai pancakes
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe These tasty coconut pancakes filled with prawns and noodles in a delicious Thai dressing are a guaranteed hit with Thai food lovers.


For the filling:
  • 125g (4oz) Thai rice noodles
  • 1tsp caster sugar
  • 2tsp tamarind paste or 1tsp green Thai curry paste
  • 2-3tbsp fish sauce
  • Juice of 1 lime
  • 2tbsp vegetable oil
  • 300g pack vegetable and beansprout stir-fry
  • 200g (7oz) raw tiger prawns
  • About 60g (2oz) roasted salted peanuts, roughly chopped
  • About 4tbsp chopped fresh coriander leaves
  • Lime wedges and sweet chilli sauce, to serve


  1. 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.
  2. Mix together the sugar, tamarind, or Thai curry paste, fish sauce and lime juice, to make a dressing.
  3. Add 1tbsp 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.
  4. 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.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 432(kcal)
  • Fat 20.0g
  • Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 1
(3 ratings)

Your comments

comments powered by Disqus

FREE Newsletter