Chicken & Prawns Pad Thai with Flavours by Jones Pad Thai sauce

Updated: Mar 1

Pad Thai must be one of Thailand’s most well-known dishes. Commonly served as street food across Thailand, you will find it in Thai restaurants all over the world. A stir-fried rice noodle dish, the taste is a unique combination of sweet, sour, salty and tangy tamarind. The secret to any good Pad Thai is the “Pad Thai Sauce”.

Many friends asked me to show them an easy and tasty Pad Thai recipe. I’ve tried and tested many so now I can proudly present the best Pad Thai recipe.



  • 150 grams Flavours by Jones Pad Thai sauce

  • 185 grams dried Thai rice noodles

  • 15 slices chicken

  • 10 king prawns

  • 1 Clove of finely chopped garlic

  • 1 shallots (finely chopped)

  • 1 Tsp Sweet preserved Radish

  • 100 grams firm tofu

  • 3 tbsp vegetable oil

  • 1 handful of bean sprouts

  • 3-4 Stalks garlic chives or spring onion (chop to 2-inch pieces)

  • 2 eggs

Garnish & Condiments

  • crushed peanuts

  • chilli flakes

  • lime


  1. Soak noodles in a large bowl of fresh cold water for 10 minutes. Transfer noodles to pan of boiling water and cook for four to five minutes. Don’t let them cook until fully soft. We want them to be al dente. Drain them and leave them in cold water so they stop cooking.

  2. Heat up the pan and add the 1 Tbsp cooking oil. Fry the prawns just until they turn orange. Then take out of the pan and put them on the side.

  3. In the same pan, add 2 Tbsp of cooking oil. Then add the Radish, garlic and shallots, which we want to brown with a medium heat. Add some chicken and stir fry them until they are cooked. Then add the tofu and stir fry; try to get some colour on the tofu now too.

  4. Drop in the noodles. Add some water straight away. Move noodles around to mix everything together. Now add Flavours by Jones Pad Thai Sauce and mix thoroughly. Use the noodles like a sponge. Tongs here are great if you have them. Make sure that you coat everything properly. Keep stirring until most of the liquid is absorbed.

  5. Add back the cooked prawns. Now make space in the pan by pushing the noodles to one side. Add the eggs into the empty space. Cook them like a runny omelet. Swirl the pan to spread the eggs wide. Then add the noodles on top of eggs and leave them for 5-10 seconds. Now flip the noodles and mix everything together.

  6. Add our vegetables that we prepared, tossing them in the pan with our Pad Thai. Keep stirring to warm our vegetables then turn off the heat. Now it is ready to be served.

  7. Add condiments as per your liking or drizzle more of Flavours by Jones Pad Thai sauce on top before enjoying your Pad Thai.