Learn . Laugh . Eat

Pad Thai with Prawns

Prep:

Cook:

Saiphin Moore from UK's most popular Thai chain Rosa’s Thai Cafe visited School of Wok and showed us how to cook the most authentic Pad Thai.

  • 2 eggs
  • 300g (10oz) rice noodles, soaked in warm water for 20 minutes, then drained
  • 8–10 prawns, shelled, deveined and heads removed, if preferred
  • 2 tablespoons dried turnip
  • 2 handfuls of bean sprouts
  • Bunch of Chinese chives or 2 spring onions, chopped
  • Fried tofu, cut into small pieces

The Sauce

  • 3 tablespoons tamarind paste
  • 1 tablespoon vegetable oil
  • 3 shallots, chopped
  • 2 tablespoons palm sugar
  • 2 tablespoons Thai fish sauce
  • 1 teaspoon dark soy sauce

To serve

  • Chilli powder, to taste
  • Lime wedges
  • 4 tablespoons roasted peanuts, crushed
  • First make the Pad Thai sauce. You can make a big batch and keep in the fridge in an airtight container for up to 2 weeks.

  • Fry the shallots in cooking oil over medium heat until golden brown, about 1-2 minutes. Add palm sugar and tamarind paste to the shallots and mix well until the sugar is fully dissolved. Add fish sauce and dark soy sauce and cook for 2 minutes until the sauce thickens and golden brown. Set aside.

  • Now for the Pad Thai. Add cooking oil to the wok over medium high heat. Add eggs straight in and scramble it up. Add prawns to the half-cooked eggs and cook for about 2-3 minutes until the prawns are cooked through. Add the noodles, Pad Thai sauce and turn up to high heat. Mix well and cook for about a minute until the noodles take on the golden brown colour. Add the turnips and tofu and sti for just 30 seconds. Turn off the heat and add beansprouts and chives; I like them crunchy so the heat from the noodles will cook them just right. Serve with the garnish.


  • 2 eggs
  • 300g (10oz) rice noodles, soaked in warm water for 20 minutes, then drained
  • 8–10 prawns, shelled, deveined and heads removed, if preferred
  • 2 tablespoons dried turnip
  • 2 handfuls of bean sprouts
  • Bunch of Chinese chives or 2 spring onions, chopped
  • Fried tofu, cut into small pieces

The Sauce

  • 3 tablespoons tamarind paste
  • 1 tablespoon vegetable oil
  • 3 shallots, chopped
  • 2 tablespoons palm sugar
  • 2 tablespoons Thai fish sauce
  • 1 teaspoon dark soy sauce

To serve

  • Chilli powder, to taste
  • Lime wedges
  • 4 tablespoons roasted peanuts, crushed

  • First make the Pad Thai sauce. You can make a big batch and keep in the fridge in an airtight container for up to 2 weeks.

  • Fry the shallots in cooking oil over medium heat until golden brown, about 1-2 minutes. Add palm sugar and tamarind paste to the shallots and mix well until the sugar is fully dissolved. Add fish sauce and dark soy sauce and cook for 2 minutes until the sauce thickens and golden brown. Set aside.

  • Now for the Pad Thai. Add cooking oil to the wok over medium high heat. Add eggs straight in and scramble it up. Add prawns to the half-cooked eggs and cook for about 2-3 minutes until the prawns are cooked through. Add the noodles, Pad Thai sauce and turn up to high heat. Mix well and cook for about a minute until the noodles take on the golden brown colour. Add the turnips and tofu and sti for just 30 seconds. Turn off the heat and add beansprouts and chives; I like them crunchy so the heat from the noodles will cook them just right. Serve with the garnish.

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