Watermelon and Prawn Pad Thai Recipe

The addition of watermelon to this prawn noodle dish adds a subtle and delicate sweetness which brings out the flavour of the prawns.


Prep Time

15 -20 minutes

Cooking Time

10 minutes



Recipe Ingredients

  • 200g flat rice noodles
  • 2 tbsp canola oil
  • ½ tsp sesame oil
  • 1 large thumb size of fresh ginger, cut into strips
  • 2 cloves garlic, finely chopped
  • 1 chilli, de-seeded and finely chopped (optional)
  • 500g cleaned medium prawns
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 cup shredded cabbage
  • ½ cup Julienne carrots
  •  ½ cup frozen peas 
  • ½ cup spring onions, trimmed and chopped
  • 1 cup fresh bean sprouts
  • 2 tbsp fresh coriander, chopped
  • 1 cup seedless watermelon puree*
  • ½ cup chopped dry roasted peanuts

Recipe Method

  1. Place the noodles in a heatproof bowl and cover with boiling water. 
  2. Allow to stand, nudging them apart with a fork, until tender. About 8 to 10 minutes. 
  3. Drain. Heat the oil and sesame oil in a wok over a medium-high heat.
  4. Sauté the garlic and ginger for 60 seconds and then add the prawns.
  5. Cook for 3 minutes. 
  6. Now add the soy sauce and fish sauce, then add the cabbage and carrots. 
  7. Cook for about 3 minutes then add the peas.
  8. Now add the noodles and stir in the spring onions, sprouts and coriander. 
  9. Add the watermelon puree and cook until hot, sprinkle with the chopped peanuts and serve immediately.

Hints & Tips

*To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed, sieve to ensure no seeds remain.