Phad Thai by Michael Hogan – Executive Chef at the Bangkok Marriott Queen’s Park Hotel
Michael Hogan, Executive Chef at the Bangkok Marriott Queen’s Park Hotel, shares his recipe for the much-loved Thai dish, phad thai.
You might also like to read Michael Hogan’s Chef portrait.
➔ Michael Hogan’s story
- 100g Chanthaburi rice noodle
- 20g slice red onion
- 20g pickle radish
- 20g yellow tofu
- 10g dried shrimp
- 4 pcs fresh prawn
- 1 pc whole egg
- 50g phad thai sauce
- 100g bean sprout
- 30g garlic chive
- 10g crushed peanut
- 10g lime (wedge)
Phad Thai sauce (yield 50 portion)
- 20g tamarind sauce
- 10g palm sugar/ coconut sugar
- 10g white vinegar
- 15g oyster sauce
- 10g white sugar
- 10g sea salt
- 18g dried chili
- To make the sauce, heat together all sauce ingredients and boil. The sauce should be thick and sour, salty and sweet.
- Lightly poach the prawn and noodle to pre-cook.
- Start with wok on a medium heat then add tofu, red onion, pickle radish and dried shrimp. Add pre-cooked noodle and some oil to make sure it doesn’t stick together.
- Add an egg and scramble to mix. Add the sauce little by little, then bean sprout and garlic chive.
Served with lime, crushed peanut and chilli flakes.