Pad Thai Goong Sod

Created by Silverwater Firefighter William

(Fried Rice Noodles with Shrimp)

Preparation time: 15 minutes

Serves: 6


  • 5 tablespoons oil
  • 1 cake of tofu, cubed
  • 5 cloves garlic, minced
  • 5 shallots, finely diced
  • 1 tablespoon dried shrimps or prawns (soaked for 5 minutes in warm water, drained and lightly processed)
  • 1 tablespoon pickled Chinese radish
  • 300g dried rice-stick noodles (soaked in warm water to soften)
  • 1 tablespoon dried chili flakes
  • 3 eggs
  • 2 cups bean sprouts, cleaned
  • ¼ cup garlic chives or spring onions, sliced into 2cm lengths
  • 2 tablespoons crushed peanuts
  • 150g fresh prawns or shrimp (peeled, deveined and grilled)


  • 3 tablespoons palm sugar
  • 3 tablespoons fish sauce
  • 3 tablespoons tamarind pulp (soaked in ½ cup water strained to remove seed and fibre)

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  1. Place all the sauce ingredients in a small saucepan and bring to the boil. Reduce heat and simmer for 3-5 minutes.
    Remove from heat and set aside.
  2. Heat 3 tablespoons oil in a large frying pan or wok and stir-fry the tofu until lightly brown, about 5 minutes.
    Drain and set aside.
  3. Stir-fry garlic and shallots over high heat for 2 minutes.
    Add dried shrimps and pickled radish, and fry for another 3 minutes.
    Add noodles and bean curd and stir-fry to mix.
    Then add sauce and dried chili flakes. Continue to stir-fry over medium heat.
  4. Push the noodles to one side. Add 2 tablespoons of oil, break the eggs into the pan and scramble until cooked.
    Then mix the eggs and noodles together.
  5. Add half the bean sprouts and garlic chives/ spring onions.
    Mix together thoroughly and remove from the heat.
  6. Serve garnished with the remaining bean sprouts and chives, crushed peanuts and grilled prawns or shrimp.

Keep Looking when Cooking

Distractions can quickly lead to a kitchen fire