While travel is still pretty much off the cards, Thailand’s luxurious boutique residence The Sarojin has shared some of its most popular recipes – including this Michelin-approved Pad Thai recipe – to enjoy from home, allowing guests to transport their taste buds to the sunshine shores of Khao Lak.

These Thai style rice noodles with river prawns are so evocative of Thailand and are a favourite amongst many of The Sarojin’s guests. It’s worth heading to a local Asian supermarket to get all of the authentic ingredients for this dish and the prawns can easily be swapped out for chicken, pork, beef or tofu. The recipe makes enough for two people as a main dish or more as a side.

pad thai

Phad Thai Goong


– 160g rice noodles
– 100g medium sized river prawns (cleaned, peeled and deveined)
– 50g diced bean curd
– 1 tbsp sliced shallots
– 1 tbsp dried shrimp
– 1 tbsp salted pickled radish
– 3 tbsp tamarind sauce*
– 15g chopped Chinese chives
– 1 tbsp crushed roasted peanuts
– 3 tbsp vegetable oil
– 1 egg

For The Garnish:

– 20g banana blossom (optional)
– 10g bean sprouts
– Lime and chilli powder to taste

For The Tamarind Sauce:

– 150g palm sugar
– 50g white sugar
– 150g tamarind juice
– 45g tomato ketchup
– 45g fish sauce
– ½ tsp salt


1. First make the tamarind sauce: in a medium saucepan over medium heat add all ingredients
for the sauce and bring to a boil. Simmer on low heat and reduce to thicken. Set aside.

2. Soak the rice noodles in cold water for 15-30 minutes, or until soft. Drain and set aside.

3. Season the prawns with salt, pepper and oil. Leave to marinate for 5 to 10 minutes.

4. In a frying pan heat 1 tablespoon of vegetable oil over medium-high heat and sauté the
shallots and beancurd. Next add the egg and scramble for approximately 2 minutes until
nearly cooked. Add the shrimp and stir until they are medium cooked.

5. Add the softened noodles and stir in 3 tablespoons of tamarind sauce. Mix together until the
noodles are tender, approximately 3 to 5 minutes.

6. Add the dried shrimp, crushed roasted peanuts, bean sprouts and chinese chives and
continue stirring for 3 minutes. Remove from heat.

7. Heat the grill to a medium-high heat and place the marinated river prawns on for 2-3
minutes on each side. Remove from heat.

8. Place the grilled river prawns on top of the noodles, garnish with the banana blossom, bean
sprouts and a lemon wedge.

The Sarojin featured in this year’s Michelin Guide Thailand the recipes are sure to impress family and friends this summer – perfect for garden gatherings and socially distanced alfresco dining in the coming weeks.

If you enjoyed this Pad Thai recipe, you can find more dinner inspiration in our recipe archives.