Pad Thai pancakes Recipe

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20 min


15 min

Nutrition per portion

Calories 432 kCal 22%
Fat 20g 29%
  -  Saturates 6g 30%

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


  • For theĀ 
  • 8
  • , made in a 20-23cm (8-9in) pan
  • 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


  • 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 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.

  • 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.

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