30 MINUTE PAD THAI + Behind the Scenes

30 Minute Pad Thai | HOMEGROWN KITCHEN

First question: Who takes the photos on your blog? Answer: I do! Next question: Wow, where did you learn how to take food photos? Answer: Well I read some blogs and books and then lots AND lots of practice. Often followed by: Where do you get all your cool plates and things i.e. props? Answer: Op shops, recycling centers, second-hand markets, the odd antique piece that catches my eye, and other items I have collected during my travels over the years. For example the big beautiful wooden bowls in this post are from a very memorable trip to Bali.

Food photography is one of those things that the more you learn the better you become, but the more you do it the more you realise you have to learn. When I first started Homegrown Kitchen 18 months ago I was using a point and shot [small handheld] digital camera and very quickly realised this wasn’t going to cut the mustard. If I really wanted to take photos like the ones I have seen on my favourite food blogs and magazines I had to step it up a level. After several shutter clicks of an entry-level digital SLR I was hooked, the control and photo quality way surpassed my little p&s.

Behind the scenes Collage

For something a little different this week I thought it would be fun to take you behind the scenes of the creative process for a recipe. If you have ever emailed me with a recipe request you will know it can take me some time to get to posting the recipe here. Not because I am lazy – far from it! – because generally I plan my blog recipes at least a month in advance. Although some are very spur of the moment and absolutely have be shared right away. Last weeks kick-ass throat syrup and my accidental grilled nectarine caramel sauce are cases in point.

Behind the Scenes | HOMEGROWN KITCHEN

So when the actual time comes to photograph a recipe I have often thought about it here and there over a matter of weeks. What ingredients I need to get from the market. Is there a prop I haven’t got that would really add to the shot. The lighting, do I need good strong light or will a more moody light suffice. Then on the day the real creativity begins. I stand in front of my prop collection – pictured above – gathering this and that as the scene starts to take shape in my head. Sometimes it is simple with a handful of props, other times it’s more complex when there is a story to be told. I also love getting some movement into the shot and often use a tripod and timer to achieve this. I love the ‘there is person in here’ feel this gives a food photo.

30 Minute Pad Thai | HOMEGROWN KITCHEN

I then start arranging the props, camera angle and camera settings, to ‘set-up’ my shot before I bring the food into play. This way I am not trying to change things around last minute, the less poking and prodding of the food the better. Next comes the food keeping things as natural and real as possible. There are no gels or sprays added here, as we always eat the food after – waste not want not. I occasionally use a brush of oil or spritz of water but that is where I draw the line. Once the food is ready I play around with the lighting, using a reflector to bounce light and get rid of shadows and / or a diffuser to ‘soften’ light. Other than a tripod these items are my essential pieces of photography equipment and they don’t cost the earth. The reflector is simply the back of a for sale sign, and the diffuser cost about $25 and makes a huge difference on a sunny day to reduce shadows.

30 Minute Pad Thai | HOMEGROWN KITCHEN

30 Minute Pad Thai | HOMEGROWN KITCHEN

With all this planning and fore-thought I aim to get my shot within 1/2 dozen shutter clicks. One of my loathes is sifting through hundreds of images for post production on the computer. This is where a tripod is essential to reduce blur and keep your position while faffing around with the food / props / lighting. In every blog post, article and book I have read about food photography the tripod is simply an extension of the camera. Although of-course it is not always necessary.

If you are interested in learning more about food photography and styling I can highly recommend Helene Dujardin’s book Plate to Pixel. This book gave me a solid base to build from with a good understanding of camera settings and styling. I am also a photography magazine geek and can often be found browsing them at the library while the children play – they share some very helpful tips. I hope you find this interesting and it gives you a little insight into what is involved to get ‘the shot’. You can read about the camera and photography equipment I use HERE.

30 Minute Pad Thai | HOMEGROWN KITCHEN

30 Minute Pad Thai

I make this meal most weeks. It is one of my, ah oh I haven't made plans for dinner and its 5pm meals! Although there is quite a few ingredients involved the actual preparation time is relatively quick. This is a great family-style meal as it's all about the condiments. The young ones love the chopped nuts and us big people love the coriander, chilli and dressing. It's a win win meal.


250g packet rice noodles

2 Tbsp soy sauce or tamari

1 Tbsp fish sauce or extra soy sauce

Juice of half a lime or lemon

1/2 tsp palm sugar or brown sugar (optional)

2 Tbsp oil - I used cold-pressed Macadamia oil

4 free-range eggs, beaten lightly

200g frozen prawns or shrimps, thawed in a bowl of cold water

1 carrot, peeled and thinly sliced

1 cup frozen homegrown green beans

The Additions:

lime or lemon wedges

chopped roasted peanuts or cashews

chopped fresh coriander

chopped red chilli and jalapeno

soy sauce or tamari


  1. Cook the noodles according to the packet instructions and drain. Tip into a large bowl.
  2. Combine the soy sauce/ tamari, fish sauce, lime juice, sugar and 1 Tbsp of the oil in a jug.
  3. Heat the remaining oil in a large wok or frying-pan over a moderate heat. When hot, pour in the egg and use a wooden spoon to move the egg around the base of the wok to scramble. Tip the cooked egg into a bowl and return the wok to the heat. Add the prawns and vegetables stir-frying for about 5-6 minutes until the shrimps are coloured and vegetables just tender.
  4. Add to the noodles and pour over the dressing. Toss gently to combine. Serve immediately with little bowls of the condiments to add at the table is desired.


Variation: For a vegetarian option, replace the prawns with 200g of tofu cut into thin strips.



14 Comments on “30 MINUTE PAD THAI + Behind the Scenes”

  1. This looks delicious! I’ve never had much luck cooking with rice noodles. They seem to clump together. How do you avoid that?

    1. I hear you Lucila. A couple of tips always add them to boiling water then stir well so they don’t clump together. Don’t over cook them, check the packet they seem to different times. Then I drain them in a colander and rinse well with hot water and drizzle lightly with oil and give them a toss. This is how I cook them but sometimes they still stick together. I think it also comes down to the brand but I haven’t worked out which ones are better yet!

  2. Fantastic post. Thanks so much for the photo tips. I so want a better camera!! Your photos are always so beautiful. I see now it’s planing as well as fantastic food. Thanks mx

  3. Oh I was totally inspired by Plate to Pixel too! But never got too far down the gathering props etc route. I do enjoy taking food pix on my blog though. Thanks for the inspiration Nicola. :o)

    1. Its a bit addictive once you start its hard to stop. I have to say this year I have certainly slowed down on prop collecting and could cull some of the props I don’t really use. It takes a while to find your style and now I feel pretty happy with my unique style. Happy food photographing!

  4. Thanks for freely sharing how you take such lovely photos. Four of five things I’m going to add to our repertoire from that – not to mention the Pad Thai – yum.

    1. Thanks Heather. It was a bit of a fluid post rather than exact tips but that is how things happen around here. Lovely to catch up yesterday and thank you for the persimmons, my children [and myself] were thrilled and working their way rapidly through them 🙂

  5. Great post Nicola! I can’t say I overly enjoy taking photos yet but have booked in to do a food styling/photography course next month and I’m actually looking forward to it, I think once I learn the basics of shooting on manual I’ll be away laughing.
    I’ve only ever made Pad Thai once and it was awful! I think it was a case of over cooking the rice noodles. Look forward to trying your version.

  6. Thanks for this fabulous post Nicola. It’s great to see how you achieve your lovely photos. The amount of forward planning was a surprise to me, but I can see what good sense it makes – you have time to really turn ideas over in your mind before setting up the shoot. Once again, I’m inspired! 🙂

    1. Thanks Sam, I find the pre-planning really helps reduce my shooting time. I used to spend hours trying to get the look just right and the food suffered now I can plan ahead and get my shot in a shorter time 🙂

  7. I have never thought to make Pad Thai without tamarind! I thought that was what made it so. I tend to add the eggs after the noodles have been added and stir it while the eggs cook to the hot noodles – but that probably explains why its always too sticky and gummy! Will try your method out next time – yum!

    1. Hi Christina, I am not sure how authentic my version is but I like that it is not sticky and sloppy but rather nicely dressed. Enjoy! And like your new site too 🙂

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