Recipe Submitted By:

Pad Thai

Serves: 1

I went to the Naj Cooking School in Bangkok (which was fantastic!) and we made this. It is delicious!

I doubled the ingredients to make it for 2 people and cooked it in the wok together.


100g flat dry rice noodles
30g beansprouts
2 pieces Chinese chives
1.5 teaspoon chopped sweet turnip
1 egg
1 clove garlic
2 large prawns (raw)
1/2 teaspoon chopped peanut
2 tablespoons vegetable oil

1 tablespoon tamarind sauce
1 tablespoon chili sauce
1/2 tablespoon tomato ketchup
12g chopped shallots
Dash of white vinegar
1/2 tablespoon fish sauce
10g palm sugar
1/2 teaspoon white sugar
1/2 teaspoon chili flakes


Bring a pan of water to the boil with a dash of vegetable oil in it and put the rice noodles into it. Boil for 1 minute - check that they are softish and pliable but still have bite (they will cook more in the wok so you don't want them too soft at this stage). Plunge into cold water to stop them cooking.

Heat the wok over medium heat ad add the oil. Add the shallots and stir fry until fragrant and just beginning to go golden.

Add the garlic and fry until fragrant.

Move the garlic and shallots up the wok (so they are out of the heat).

Add prawns and cook 40%, them move to the side of the wok.

Add the egg. Don't touch it until almost cooked, then chop slightly with the spatula to break it up and finish cooking it.

Bring back the prawns, onion and shallots and mix all together. Move to the side of the wok again.

Add the noddles, palm sugar and rest of the sauce ingredients. Move the noodles around until the palm sugar dissolves and the noodles get coated in the sauce.

Bring back all the ingredients that were at the side of the wok, and add the peanuts, turnip and bean sprouts, turn up the heat and cook for a few minutes more. Then serve with lime wedges, chives and more chopped peanut and fresh bean sprouts.

View all the photos that I took above to see the chef cooking it

Naj Cooking School

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