Embark on a Culinary Journey with Thaikhun

Celebrating Pad Thai Day

Thaikhun Thai Restaurant invites you to join us in a gastronomic exploration of Thai street food, today with a special focus on the vibrant flavours and fragrant aromas of our much-loved dish, Pad Thai.


A Day for Pad Thai

Yes, you heard it right! The 7th of November is 'Pad Thai Day'. A day we dedicate to the celebration of this classic and delicious Thai stir-fried noodle dish. But why limit the celebration to just one day? At Thaikhun, we celebrate Pad Thai every day!


Behind the Flavours: The Story of Thaikhun

The inception of Thaikhun is as flavourful as our food. Our restaurant was founded by the incredible Khun Kim, an entrepreneur who started her culinary journey with a Pad Thai cart in Bangkok. Today, we strive to maintain the authenticity of her original recipe and method, bringing a piece of Thailand straight to your table.


Exclusive Glimpse: Our Famous Pad Thai Recipe

Want to know the secret behind our famous Pad Thai? Scroll down to read Khun Kim's recipe. With the right balance of sweet, sour, and savoury, it's a dish that'll transport you straight to the bustling streets of Bangkok.


Take your Thai Cooking Skills to the next Level

Looking to dive deeper into Thai cuisine? We've got just the thing for you – our very own Thaikhun Cooking School. Here, you'll get the chance to learn from our master chefs, explore an array of Thai dishes, and even try your hand at recreating that perfect Pad Thai.

So, this Pad Thai Day, let's celebrate together the rich, unique and tantalising flavours of Thai street food. Join us at Thaikhun for an unforgettable culinary experience.

Scroll down to view our recipe! 

Ingredients & Recipe


Vegetable oil 2 tbsp

Minced red onion 10g

Palm sugar 80g

Water 30ml

Fish sauce 90ml

Tamarind concentrate 2 tbsp

Tomato purée or ketchup 1 tsp


Rice noodle (soak until transparent) 150g

Vegetable oil 4 tbsp

Sliced chicken 150g

Preserved sweet turnip 1 tbsp

Sliced red onion 20g

Julienne cut carrot 50g

Julienne cut spring onion 50g

Beansprouts 50g

2 Eggs

Pad Thai sauce 200g


Chilli flakes

Crushed roasted peanuts Lime wedge

Coriander stem


  1. Add the cooking oil to the pan and heat, then fry the red onion until caramelized.
  2. Add water, palm sugar, tamarind and fish sauce then stir on medium heat.
  3. Add tomato purée and stir well until it thickens.


  1. Heat cooking oil in a wok on medium heat, then add the chicken and stir-fry for 2 minutes, then add the sweet turnip keep stirring to avoid burning.
  2. Add the red onion and rice noodles and Pad Thai sauce then stir until the noodles soften (add a little water if needed).
  3. Push the rice noodles to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until they are fully cooked, and gently mix with noodles.
  4. Add the carrot, spring onion, and beansprouts and stir-fry for 1 min to keep them crunchy.
  5. Garnish with coriander and serve with crushed peanuts, chilli flakes and lime wedge.

Top tip: Customise your toppings and remember to squeeze fresh lime juice over your Pad Thai for added zest!