PAD THAI GUNG – Thai Style Special Fried Noodles With Prawns

PAD THAI GUNG – Thai Style Special Fried Noodles With Prawns


  • 50g Lucky Boat Rice Sticks (3mm)
  • 4-5 King prawns, shelled and deveined
  • 2 tbsp Vegetable oil
  • 2 Medium eggs
  • 1 tbsp Light soy sauce
  • 1 tbsp Red onion, thinly sliced
  • 1/2 tbsp Pickled turnip
  • 7-8 Small cubes fried tofu
  • 2 tbsp Tamarind syrup (*if not available see below)
  • 80g Beansprouts
  • 15g Chinese chives or spring onion cut into 2cm lengths
  • 1 x Lime wedge
  • 1/2 tbsp Ground peanut
  • 1 Pinch roasted dried chilli flakes
  • *Alternative for tamarind syrup:
  • 1 tbsp white spirit vinegar
  • 1 tbsp white sugar
  • 1 drop dark soy sauce

Serves: 1

Prep Time: See preparation options

Cook Time: 5 mins

This is often thought of as Thailand’s national dish and is hugely popular across the globe.


Option 1: Soak the Lucky Boat Rice Sticks in cold water for 12 hours. Stir then drain.

Option 2: Pour boiling water over the Lucky Boat Rice Sticks and leave them to soak for 10-12 minutes until cooked. Stir frequently to separate noodles and drain.


  1. Heat the oil in a wok on a medium to high heat.
  2. Add the prawns and red onion and stir for approximately 1 minute, then break in the eggs.
  3. Turn the heat to high, stirring all the time until the eggs are cooked – approximately 1 minute.
  4. Add the Lucky Boat Rice Sticks, light soy sauce, pickled turnip and tofu.
  5. Continue cooking until the noodles are soft (approximately 2 minutes).
  6. Add the tamarind sauce and mix thoroughly for 2 minutes.
  7. Add the beansprouts and chives or spring onion and mix well.
  8. Remove from the heat. (The beansprouts should still be crisp.)


  1. Transfer to a plate and serve with a wedge of lime, ground peanuts and dried chilli flakes to taste.

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