Michelin Approved Pad Thai Recipe

While travel is still virtually off the cards, Thailand's luxurious boutique residence The Sarojin has shared a number of its most popular recipes – including this Michelin-approved Pad Thai recipe – to enjoy at home, allowing guests to move their tastebuds to the sunshine shores of Khao Lak.

These Thai style rice noodles with river prawns are extremely evocative of Thailand and therefore are a favourite amongst most of the Sarojin's guests. It's worth heading to a local Asian supermarket to get all of the authentic ingredients with this dish and also the prawns can easily be exchanged for chicken, pork, beef or tofu. The recipe makes enough for two people as a main dish or more as a side.

Phad Thai Goong


– 160g rice noodles
– 100g medium sized river prawns (cleaned, peeled and deveined)
– 50g diced bean curd
– 1 tbsp sliced shallots
– 1 tbsp dried shrimp
– 1 tbsp salted pickled radish
– 3 tbsp tamarind sauce*
– 15g chopped Chinese chives
– 1 tbsp crushed roasted peanuts
– 3 tbsp vegetable oil
– 1 egg

For The Garnish:

– 20g banana blossom (optional)
– 10g bean sprouts
– Lime and chilli powder to taste

For The Tamarind Sauce:

– 150g palm sugar
– 50g white sugar
– 150g tamarind juice
– 45g tomato ketchup
– 45g fish sauce
– 1/2 tsp salt


1. First make the tamarind sauce: inside a medium saucepan over medium heat add all ingredients
for that sauce and produce to some boil. Simmer on low heat and lower to thicken. Set aside.

2. Soak the rice noodles in cold water for 15-30 minutes, or until soft. Drain and hang aside.

3. Season the prawns with salt, pepper and oil. Leave to marinate for 5 to Ten minutes.

4. Inside a fry pan heat 1 tablespoon of vegetable oil over medium-high heat and sauté the
shallots and beancurd. Next add the egg and scramble for about 2 minutes until
nearly cooked. Add some shrimp and stir until they're medium cooked.

5. Add some softened noodles and stir in 3 tablespoons of tamarind sauce. Mix together until the
noodles are tender, approximately 3 to 5 minutes.

6. Add the dried shrimp, crushed roasted peanuts, bean sprouts and chinese chives and
continue stirring for 3 minutes. Remove from heat.

7. Heat the grill to some medium-high heat and put the marinated river prawns on for 2-3
minutes on both sides. Remove from heat.

8. Place the grilled river prawns on top of the noodles, garnish using the banana blossom, bean
sprouts and a lemon wedge.

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