This recipe for the ever-popular Thai delicacy is a rice noodle stir fry with prawns in which the ingredients are sautéed together in a wok and tossed in a tamarind sauce, giving this dish it’s classic sour, sweet and salty notes.

Recipe Card


Prawns (cleaned and deveined, tail on)

5 pcs

Rice noodles (soaked for at least 40 mins)

50 g

1 pc

Set 1

Red Onion

10 g

Sweet pickled radish

10 g
Thai Tofu

10 g

Set 2

Fish sauce

1 tbsp


½ tbsp
Tamarind Sauce

2 tbsp

For Tamarind Sauce


50 g


75 ml
Palm sugar

25 g

White sugar

15 g

5 g

Set 3

Crushed peanut

7 g

Chili Flakes

3 g
Set 4


5 g
Thai chives

7 g

For Garnish

Egg net (1 egg beaten and strained)

1 pc

Carrot carvings

1-2 pcs
Chive stem

1 pc



As required

Chili flakes

As required
Lime wedge

2 pcs

Crushed peanuts

As required

Method of Preparation:

Step 1: Make Tamarind Sauce by boiling the water and pouring over the tamarind and set aside. Once it has cooled down enough to handle by hand, squeeze out the juice and discard the seeds. To this tamarind juice, now add palm sugar, sugar and salt and simmer until a thick saucy texture is achieved

Step 2: Sauté prawns in a little bit of oil first, until 50 – 60% cooked

Step 3: Add in Set 1 and sauté until onions and radish have softened

Step 4: Move ingredients to one side of the wok and add a little more oil before you crack the egg

Step 5: Wait for the egg to set a little bit, then mix with the rest of the ingredients in the wok

Step 6: Add in the soaked rice noodles and stir fry

Step 7: Once well mixed, add in set 2 and mix well. If you like the pad thai saucier, feel free to add in more tamarind sauce as per your preference, but keep in mind that the tamarind sauce is quite tart.

Step 8: Add in Set 3 and stir fry once again, making sure all the ingredients are well incorporated. Classically, Pad Thai is not served spicy, it is only served with chili flakes on the side as a condiment, but if you like it that way you can add more chili flakes at this stage.

Step 9: Lastly add in Set 4 and stir fry until the beansprout is slightly cooked but still has a crunch and the chives are well distributed in the noodles.

**For the garnish:

Whisk and strain 1 egg and put it into a squeeze bottle. On a medium-hot nonstick pan, make a crosshatch pattern and take off the heat once the egg has set and is cooked.


About the Contributor

Srijaenthi Natraj

Chef Srijaenthi Natraj started off her time in the industry as an intern at the acclaimed Michelin starred Jean Georges restaurant. She moved on to working at Dusit Thani Dubai, for their signature Thai restaurant, Benjarong, and then at a mixed Asian restaurant which specializes in 5 Asian cuisines, namely, Thai, Chinese, Vietnamese, Indonesian, and Singaporean.

She graduated from the Culinary Institute of America, Singapore campus. While the same degree course in the US is for a period of 4 years, she successfully completed it at Singapore in 2 years with the same curriculum, exams and hours of study since she had completed her IVQ City and Guilds diploma at the ICCA during the course of her 11th grade.

Her dedication for the craft also won her the Gold Award in the Young Chef of the Year category, at the 5th Middle East Hospitality Excellence Awards 2019, organized by Hozpitality Group.



Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.