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Marion and Noi's Traditional Prawn Pad Thai

Marion and Nois Traditional Prawn Pad Thai

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Marion and Noi's Traditional Prawn Pad Thai pairs effortlessly with a juicy Riesling, but this time we’re pouring a 
glass of this issue’s Long Gully Estate Dry White – a mouth-watering mix of Viognier, Chardonnay and Marsanne.


1 tablespoon dried shrimp

100g thin dried rice noodles

50g tamarind concentrate

60g palm sugar (use a knife to finely shave)

50g fish sauce

¼ teaspoon dark soy sauce

1 tablespoon vegetable oil

1 Asian red shallot, sliced

100g tiger prawns, peeled and deveined

2 teaspoon finely chopped pickled radish

50g firm tofu, diced

2 eggs, lightly whisked

¼ cup Chinese chives, cut into roughly 

2cm batons

¼ cup bean shoots, plus extra to serve

1 tablespoon crushed peanuts

Lime wedges, to serve

Chilli powder, to serve

Spring onion stems, to serve


1. Soak dried shrimp in water for 15 minutes to soften slightly. Drain and discard the water.

2. Soak rice stick noodles in room temperature water for 30 minutes or until softened but still firm. Then cook them in boiling water for 3–4 minutes or until just tender but not too soft. Drain and set aside for later.

3. For the sauce, combine the tamarind, palm sugar, fish sauce and dark soy sauce in a small saucepan over medium-high heat. Cook for 1–2 minutes until the sugar has dissolved. Remove from heat and set aside for later.

4. Heat oil in a wok or large frying pan over high heat. Add the shallot and stir-fry for 30 seconds. Add the prawns and stir-fry until almost cooked. Add the softened dried shrimp, the pickled radish and tofu and stir-fry for another 30 seconds. Move everything to one side of the pan and add the egg into the empty side. Spread the egg around and allow it to set and get golden on the bottom. Then break up the egg and mix through the other ingredients. Add the noodles and the sauce. Stir- fry until well combined then toss through the chives and bean shoots. Remove the pan from heat and divide noodles among serving plates. Top with peanuts and serve with lime, a spoonful of chilli powder and spring onion.


Wine match

Riesling or a blend of Viognier, Chardonnay and Marsanne

Recipe by Marion and Noi Grasby 

Photography by Cory Rossiter 

Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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