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Pad Thai Gung

Serves 1 (?)


  • 100g rice noodles, soaked in cold water til soft, and drained well
  • 3 peeled prawns, uncooked
  • 1 egg
  • 75g fresh bean sprouts
  • 2 tbsp roasted peanuts (ground)
  • 1 tbsp shallot, chopped
  • 1 tsp garlic, chopped
  • 1 tbsp chopped salted radish
  • 1 tbsp tofu, chopped (deep fried, comes in packets)
  • 1 tbsp dried shrimp
  • 1/4 cup oil
  • 1 spring onion, sliced
  • 3 tbsp pad thai sauce
  • 1 lemon, cut into quarters for serving

Pad Thai Sauce:

  • 1 cup tamarind (half the bottle)
  • 1 cup sugar
  • 1/4 tbsp fish sauce
  • 1 tsp chilli powder
  • 3/4 cup water


mix together the fish sauce, sugar, tamarind, chilli powder in the sauce pan and bring to the boil for 20 minutes.


Heat oil in a wok and stir fry the garlic, shallot, tofu and radish. Take these out, and then cook egg and prawns on their own for 3 minutes. Stir the egg. Then stir in the rice noodles and mix thoroughly, later adding the earlier tofu etc mix. Add the pad thai sauce, stirring well. Add bean sprouts, spring onion and ground peanut, then serve with lemon wedges, coriander and fresh beans.


Mum’s Pad Thai

Serves 6, cooking time 10 minutes (??)


  • 1/4 cup fish sauce
  • 1/4 cup brown sugar
  • 3 tbsp lemon juice
  • 3 tbsp chilli sauce
  • 2 tbsp oil
  • 4 eggs
  • 500g chicken
  • 2 tbsp oil
  • 3 garlic cloves
  • 2 tbsp ginger grated
  • small red pepper sliced
  • 3 spring onions sliced
  • 1 lemon cut into wedges coriander
  • 400g rice noodles
  • 2 cups bean sprouts
  • 1/4 cup peanuts chopped


Mix sauce ingredients in a bowl. Check seasonings, add more chilli sauce or sugar if needed.

Heat 2 tbsp oil in a pan, mix eggs in bowl then pour into pan ,Cook until firm. Remove from pan, roll up gently, slice when cool.

Heat 2 tbsp oil, add sliced chicken, garlic, ginger, red pepper. Cook 5 minutes until chicken cooked through.

Slice spring onions diagonally. Keep aside. Cut lemon into 6 pieces. Cut coriander finely for garnish.

Soak noodles in boiling water for 5 minutes or until soft.

Just before serving: Add noodles and egg to chicken mix, toss gently for 1 minute. Add sauce and spring onions, heat through, then add bean sprouts. Toss gently, pile onto serving plate. Add peanuts and lemon wedges. Serve.

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