Prawn Pad Thai Lettuce Cups

By October 8, 2021October 18th, 2021Salads, Seafood
Prawn Pad Thai Lettuce Cups by a delicious combinations of prawns crisp carrots and green onions coriander and pad thai noodles dressing in a yummy pad thai paste nested in 2 crispy lettuce leaves sprinkles with chopped peanuts and squeeze of lime

In just 20 minutes: These Prawn Pad Thai Lettuce Cups are on the table. So easy and delightfully tasty. Enjoy!



Prep time

5 Minutes +

Soaking: 10 Minutes

Cooking time

5 Minutes


  • 50g dry pad Thai noodles, (I used the thin ones)
  • 1 tablespoon oil
  • 8 raw prawns, peeled, and deveined
  • 2 tablespoons julienned carrots
  • 1 green shallot, thinly sliced
  • 2 tablespoons of “Ayam” Pad Thai paste
  • 1 tablespoon roughly chopped coriander
  • 2 iceberg lettuce cups
  • 1 tablespoon chopped peanuts
  •   wedge of lime
  •   sprigs of extra coriander leaves for garnish


  • Gently remove the lettuce leaves, place in ice water to keep crisp while cooking the Pad Thai.
  • Soak the noodles in hot water as per packet instructions (10 minutes). Drain well
  • Heat oil in frying pan over medium-high heat. Cook prawns 1-2 minutes each side, until pink in colour and cooked through. Remove prawns from pan and set aside
  • Add the paste to the pan and stir fry for 1 minute. Add the carrot, shallots and prawns, toss to coat evenly
  • Stir in the noodles and chopped coriander
  • Drain the lettuce leaves well and place them onto a serving plate
  • Divide the prawn mixture between the two lettuce cups, top with nuts, sprigs of coriander, and a squeeze of lime
  • Serve and Enjoy

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