Michael Hogan, Executive Chef at the Bangkok Marriott Queen’s Park Hotel, shares his recipe for the much-loved Thai dish, phad thai.


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  • 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



  1. To make the sauce, heat together all sauce ingredients and boil. The sauce should be thick and sour, salty and sweet.
  2. Lightly poach the prawn and noodle to pre-cook.
  3. 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.
  4. 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.