Chef Nutta Laokom Offers Simple Advice and a Classic Prawn Pad Thai

The journey to leading a kitchen is rarely a straight line. For Chef Nutta Laokom, Head Chef at Sip Song in Dubai’s Rixos Premium JBR, it began with a humble, unpolished memory: a failed attempt at stir-frying vegetables with her father. That early spark of curiosity, born from a shared mistake, eventually ignited into a passion that took her from culinary studies at Thailand’s Dusit Thani College to the vibrant heart of Dubai’s dining scene.

Now, after experiences with international hospitality groups and Emirates Flight Catering, she leads a multicultural team with a philosophy that values feeling as much as finesse. For Chef Nutta, tasting, clear communication, and a positive mood in the kitchen are the true secrets to great food.

Wisdom from the Stove

Reflecting on her early days, Chef Nutta pinpoints a common oversight. “Not tasting enough,” she admits. “We work long hours, so sometimes we’re not able to taste every single dish.” She emphasizes that this applies to ingredients, too. A simple component like tamarind paste can vary from sour to sweet, altering an entire dish’s balance. Her core lesson? Constant, mindful tasting is non-negotiable.

When dining out, she approaches food with an open yet observant mind. “Taste is personal—there’s nothing right or wrong,” she says. However, she notes a frequent technical flaw in many restaurants: food temperature. For her, this highlights the crucial dance between kitchen and front-of-house to serve a dish at its absolute peak.

At home, her comfort lies in simplicity. Her quick-cook favorite is pad kra pao, a stir-fry with hot basil. “We use only real ingredients and it’s really simple to cook,” she says. For delivery, she opts for papaya salad, a deceptively complex dish that saves her from buying a dozen ingredients.

Leading with Respect

In her kitchen, the atmosphere is as important as the recipes. “I very rarely shout—almost never,” Chef Nutta shares. She believes in private corrections to maintain team spirit and a positive environment. “Sometimes we sing, sometimes we dance,” she laughs. “I really believe that your mood affects the food. Cooking is an art. When you cook in a good mood, the food turns out better.”

This respect extends to her diners, though she shares a common kitchen plea. The most challenging request? “When guests change the main ingredients of a dish but still expect it to taste exactly the same.” While her team strives for satisfaction, she notes the result will understandably differ from the original creation.

The Ultimate Test: Pad Thai

Despite her expertise, one dish remains a humbling benchmark: Pad Thai. “It’s very complicated,” she explains. From preparing the sauce to precisely timing the noodles and egg, there are no shortcuts. “Even with 10 years of experience cooking Thai food, I still make mistakes with this dish.”

True to her generous spirit, she offers her own recipe for this classic, inviting home cooks to embrace the process.

Chef Nutta Laokom’s Prawn Pad Thai

Pad Thai Sauce Ingredients:

• 450g tamarind juice
• 310g palm sugar
• 70g Thai chilli paste (Nam Prik Pao)
• 20g white sugar granules
• 260g fish sauce
• 120g water

Pad Thai Ingredients:

• 40g cooking oil
• 30g sliced shallot
• 30g diced tofu
• 5g dry shrimps (soaked)
• 5g sweet pickled radish
• 2 whole eggs
• 200g soaked rice noodles (3mm)
• 70g Pad Thai sauce
• 10g bean sprouts
• Thai green chives, cut into batons
• 3 fresh prawns
• Lime wedge, roasted crushed peanuts, and toasted chilli powder for garnish

Method:

1. For the Sauce: Combine all sauce ingredients except the fish sauce in a pan. Simmer over low heat until thickened to a syrupy consistency. While still boiling, add the fish sauce to release its fragrance. Let cool completely before use.
2. For the Prawns: In a hot wok or pan with oil, sauté the prawns until cooked. Set aside.
3. Add the eggs to the hot oil and scramble gently. Push them to the side.
4. Add shallot, soaked dry shrimps, tofu, and pickled radish. Sauté until the shallot is soft and fragrant.
5. Briefly blanch the rice noodles in boiling water for a few seconds, then add them to the wok with the ingredients from step 4.
6. Pour in the Pad Thai sauce. Stir continuously until the noodles fully absorb the sauce.
7. Add the cooked prawns, bean sprouts, and chives. Toss everything together quickly and remove from heat.
8. To Serve: Plate the noodles, placing the prawns on top. Garnish with extra bean sprouts, a lime wedge, crushed peanuts, and a sprinkle of toasted chilli powder. Squeeze the lime over the dish, mix thoroughly, and enjoy.

Through her story, Chef Nutta Laokom reminds us that great cooking is a blend of unwavering attention to detail and the simple, human joy of creating something to share. It’s a philosophy that turns every meal into a meaningful experience.

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