THAI & TECHNO: Pad Thai Rice Paper Rolls


Thai & Techno happens this Friday, and we are fucking stoked. Do you know about Thai & Techno? If no: where last year in December? If yes: let’s just talk about it some more, because it’s lunch time and I’m farrrrking starving.

The general idea here is we will have “hypnotic techno and modern Thai flavours” at the very same time. What’s all this boil down to? I will tell you. Friday 27th March you will find the the Thai & Techno DJ troupe playing all the moody Berlin’esque good stuff at FluxBau, setting the appropriate mood with softer hypnotic sounds and working their way up to louder dance floor orientated techno.

While all that music goodness is happening, the kitchen will be serving hawker­-style Thai cuisine with an Australian twist. And at the bar you will find a range of delightful cocktails from REDWOOD Bar’s very own Shawn Beck.

By this stage we are all like: What does that mean for me? For one: delicious. But for the twos: ­ pad thai rolls and stir fried sukiyaki noodles. Plus a number of new dishes set to debut and kick start the tastebuds. The fair ranges from 2€- 6€, so really there is something in there for all the budgets and will be open for snacking from 18:00 until it runs out.. I guess !

DATE: Fri. 27 March
TIME: 18
PLACE: FluxBau – Pfuelstraße5 10997
PRIC€: 2€ before 11PM, 6€ there after


Because we are so damn excited, we asked the group if we could have a bit of a Thai & Techno recipe recommendation to get us in the spirit for all the flavours this Friday. You will find that below, and I’m pretty sure you will find this on the food & music menu this Friday.

SHit-yeah, FRIDAY ! (Hurry-UP.)


50 gm medium sized dried rice noodles
1.5 tbsp tamarind pulp
1.5 tbsp shaved palm sugar
1 tbsp fish sauce
0.5 tbsp dark soy sauce
0.5 tbsp tomato sauce
0.5 tbsp sriracha sauce
2 tbsp oil
1 red onion, cut into 1cm wedges
1 eggs
10 g preserved turnip
30 g firm tofu
30 g bean shoots, ends trimmed
15 g garlic chives, sliced into 4cm strips
rice paper rolls


  1. Prepare noodles by soaking them in room temperature water for 15-30 mins (until softened but not completely soft). Once complete, drain and refill bowl with boiling hot water and toss the noodles inside, blanching for about 10-15 seconds. Drain and set aside.
  2. To make the tamarind pulp, dissolve one part tamarind with two parts warm water. Massage the tamarind and liquid to form a paste, squeezing all the pulp out from the shells, with no lumps remaining, except for the seeds. Strain and discard the fibers and the seeds. Set aside.
  3. Heat some oil in a wok on a medium heat, and add half the red onions and fry until fragrant (usually half a minute). Add the egg and scramble with a spatula. Once cooked, remove from the heat and set aside.
  4. Clean your wok and heat the remaining oil on a medium-high heat. Add the remaining red onions and toss for 15 seconds.
  5. Next, add the noodles and the tofu and toss for about 20 seconds. Turn up the heat if you can see your wok is not hot enough.
  6. Then add tamarind pulp, fish sauce, dark soy, tomato sauce, sriracha sauce, palm sugar and the preserved turnip. Toss noodles until all the ingredients are incorporated.
  7. Test for saltiness, sweetness and sourness and alter to your taste. Add more fish sauce for saltiness, palm sugar for sweetness and tamarind pulp for sourness.
  8. Finally, add most of the bean shoots and garlic chives and continue to stir fry for about 30 seconds, until bean shoots and chives are just cooked.
  9. Add the sautéed egg and stir for a few seconds. Turn off heat.
  10. Transfer to a plate and garnish with fresh bean sprouts and garlic chives on top, chilli flakes and lime wedges on the side.


  1. Soak rice paper water in room temperature water until it just turns soft.
  2. Take a small handful, about 80 grams, of pad thai noodles and place it in the centre and a few centimetres from the bottom of the rice paper roll.
  3. Now it’s time to start wrapping. First enclose the sides of the rice paper roll, sealing the edges above and below the noodles.
  4. Then fold the base, and continue to tightly roll the pad thai into a roll.
  5. Seal the edge with a little water.

Note: We recommend to make your rolls fresh but if you need to prepare them a few hours in advance, make sure they are covered underneath and on top with a damp tea towel. Also ensure that each roll is not touching one another so they don’t stick together.


Get a taste for what’s to come – peak a track from Kim Bergstrand from the Thai & Techno team.


About LUCY

Femme of sass, sometimes.