Pad Thai Goong Sod (Chanthaburi Rice Noodles Wok-Tossed in Tamarind-Palm Sugar Glaze) – Authentic Thailand Recipe
Wok-seared in a balanced tamarind and palm-sugar glaze with crunchy peanuts, garlic chives, and fresh lime.
- Country of Origin
- 🇹🇭 Thailand (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Chewy flat rice noodles, Plump tiger prawns and pressed tofu, Crisp bean sprouts, Tamarind pulp, Palm sugar
Ingredients for Pad Thai Goong Sod (Chanthaburi Rice Noodles Wok-Tossed in Tamarind-Palm Sugar Glaze) (4 Servings)
- 1.25 lbs (or 2.5 cups) chewy flat rice noodles, prepped into bite-sized pieces
- 1.5 cups plump tiger prawns and pressed tofu, washed and trimmed
- 1 cup crisp bean sprouts
- 1 medium onion and 3 cloves garlic, finely minced with tamarind pulp
- 1.5 tbsp traditional Thailand seasoning (palm sugar, savory soy/fish sauce, fresh lime wedges)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, tamarind pulp, and palm sugar, savory soy/fish sauce, fresh lime wedges for 30 seconds.
- Add chewy flat rice noodles and plump tiger prawns and pressed tofu, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Thailand sauce clings glossily to every strand.
- Finish with crisp bean sprouts and serve piping hot.