One of the days in Ko Samui, we took a three-hour cooking class and learned four native Thai dishes from scratch. I will save your eyeballs (and your appetites) and not post them all at once, but sprinkle them throughout my posts the next few weeks.

Today’s recipe is for Phad Thai Koong Sod, or Fried Noodles with Prawns. Arguably the most recognizable Thai dish in the U.S.

Wanna know how to make it? Well, here’s the recipe.

Mis en Place- Phad Thai, 2012



1cup (soaked and softened) rice noodles (120 g.)
½ cup fresh prawns or chicken, pork or beef
1/3 cup chopped Chinese chives or spring onions (scallions)
1 cup bean sprouts (or white cabbage finely sliced)
½ fresh large red-chili seeded and fine sliced (or red pepper)
2 shallots finely sliced
1 tbsp. sweet pickled turnip (optional) thin sliced (use sweet one)
½ block (about 1/3 cup) hard or firm tofu cut small cubes 1×1 cm.
1 tbsp. dried tiny shrimp
2 eggs
2 tbsp. roasted unsalted peanuts or cashew nuts crushed finely
½ tsp. dark soy sauce for marinating the noodles
½ tsp. ground black or white pepper powder
1 tbsp. soy bean oil or vegetable oil
½ cup chicken stock or vegetable stock or water

Sauce – Ingredients

1 tsp. soy sauce
1 tsp. fish sauce
2 tsp. oyster sauce
2 tbsp. tamarind juice
2 tsp. white cane sugar (if you want to add the chicken powder can add 1 tsp. more)
1 tsp. deep-fried dried garlic or 1fresh garlic clove chopped finely

Chopped Up and Ready to Go


  1. Heat the oil in a pan and deep fry the tofu about 1 minute on each side. Remove, let drain and cut small cubes 1×1 cm.
  2. Put the rice noodles in a bowl and mix well with the ½ tsp. dark soy sauce and ¼ tsp. pepper powder. Set aside.
  3. In another large pan, heat the oil and scramble the eggs. Add prawns stir for 20 seconds.
  4. Add the pickled turnip, tofu, shallots, and dried shrimp and ¼ cup chicken stock. Cook about 1 minute, mixing well.
  5. Add the noodles and ¼ cup chicken stock stirring until they are soft (about 30 seconds.)
  6. Add the 2 tbsp. tamarind juice, 1 tsp. fish sauce, 1 tsp. soy sauce, 2 tsp. oyster sauce, 2 tsp. cane sugar, 1 tsp. fried garlic and ¼ tsp. pepper powder. Stir briefly and mixed well.
  7. Add the spring onions, bean sprouts and fresh red chili and stir fry 20 seconds more. Transfer to plate.
  8. Serve hot with a side dish of peanuts, spring onions, lime wedges, bean sprouts, cucumber and Pet Thai seasonings (hot chili flakes, sugar, and fish sauce.)
I made this Phad Thai Koong Sod, Ko Samui, Thailand, 2012

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