Ahead of the new-look Silky Oaks Lodge reopening in 2021, Executive Chef Mark Godbeer has been busy developing new dishes for his local produce driven menus. Here, he shares his Far North Queensland inspired recipe for pad thai, a tasty and easy to make meal with aromatic notes of chilli, lime and ginger. This versatile dish can be made with beef, pork, seafood or tofu, adapt the recipe to suit your taste. There’s something very satisfying about making your own pad thai – have a go!



5 tbsp fish sauce
4 tbsp tamarind paste
3 tbsp palm/coconut sugar – brown sugar can substitute
4 tbsp soy sauce
2 tbsp rice wine vinegar
1 Stalk lemon grass (heavily bruised & chopped)
1 tsp chilli (chopped & deseeded)

Pad Thai

8 tbsp coconut oil (split into 2 x 4 tbsp)
4 chicken thighs – beef/pork/seafood/tofu can substitute
4 tbsp soy sauce
4 shallots (thinly sliced)
6 cloves garlic (minced)
1 tbsp galangal (minced) – ginger can substitute
3 bunches coriander root (fine chop)
4 eggs (beaten)
2 tbsp lime juice
1 packet rice noodles (cooked)
1/4 cup boiling water
Salt and pepper


2 limes (cheeks cut off, remaining flesh used to juice for above)
2 cups bean sprouts
1/2 cup toasted peanuts (crushed)
1 cup coriander leaves
1 cup green onion tops (thinly sliced)