Posted on 12th Jul 2025

Pad Thai with a Twist

A huge thanks to Monsoon Valley Wines & Eva Air for flying us out to Thailand for this very special episode of School of Wok On Tour, where we got to visit Monsoon Valley's amazing vineyard and cook a delicious Pad Thai from their menu using their shiraz Pad Thai sauce!

Cuisine

Time

30 mins mins

Servings

2 people

Ingredients

200g peeled prawns (pre-cooked)
1 bunch gai lan (chinese broccoli )
1 bunch young lemongrass
1 bunch chinese celery
100g bean sprouts
2 birdseye chills
2 eggs
50g thai shallots
1 handful chinese chives
100g extra firm tofu
50g pickled radish
50g dried shrimp
1 Tbsp dried chilli flakes
1 Tbsp crushed peanuts
2 slices of fresh lime
2 Tbsp vegetable oil
200g Lucky Boat Pad Rice Sticks (3mm flat rice noodles)

Shiraz Pad Thai Sauce

2 Tbsp palm sugar
120g tamarind puree
1.5 Tbsp fish sauce
125ml Monsoon Valley shiraz wine

Method

Roughly chop the leaves and herbs, using the stem of the lemongrass.

Whisk the eggs in a small bowl and set aside. Pierce the birdseye chilli.

Assemble your wok clock: whisked egg at 12, followed by the finely sliced shallots,the chinese chives (roughly chopped), the tofu (cubed), the pickled radish (finely chopped), the dried shrimp, the dried chilli, crushed peanuts, bean sprouts, and finally the sauce (mixed together in a bowl)