Name: Tamarind pad thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Sauce; 1/3 cup chicken stock; 2 tablespoon tamarind paste; 2 tablespoon tomato sauce; 1 tablespoon brown sugar; 1 tablespoon fish sauce; 1 teaspoon chilli flakes; 375 gram packet rice stick noodles; 1/4 cup peanut oil; 125 gram firm tofu, cubed; 1/4 cup crushed peanuts; 1 red onion, sliced; 2 cloves garlic, crushed; 200 gram chicken breast fillet, thinly sliced; 8 green prawns, peeled, deveined, tails intact; 2 eggs, beaten; lime wedges, bean sprouts, coriander, mint leaves, to serve

Tamarind pad thai

Skip to Recipe

Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

Sauce

1/3 cup chicken stock

2 tablespoon tamarind paste

2 tablespoon tomato sauce

1 tablespoon brown sugar

1 tablespoon fish sauce

1 teaspoon chilli flakes

375 gram packet rice stick noodles

1/4 cup peanut oil

125 gram firm tofu, cubed

1/4 cup crushed peanuts

1 red onion, sliced

2 cloves garlic, crushed

200 gram chicken breast fillet, thinly sliced

8 green prawns, peeled, deveined, tails intact

2 eggs, beaten

lime wedges, bean sprouts, coriander, mint leaves, to serve

Method

1.Cook noodles following packet instructions. Drain well. Set aside.

2.Heat 2 tablespoons oil in a wok or frying pan on high. Fry tofu for 2-3 minutes, turning until golden. Drain on paper towel and set aside. Fry peanuts for 1-2 minutes, until golden. Remove from pan and set aside.

3.Add onion and garlic to wok. Stir-fry for 1 minute. Add chicken and prawns. stir-frying for 3-4 minutes, until chicken is golden and prawns change colour.

4.Push mixture to one side of pan. Pour in eggs. Cook for 1-2 minutes, scrambling, until almost set. Combine with chicken mixture.

5.SAUCE: In a jug combine all ingredients.

6.Add sauce, noodles and tofu to wok, tossing well. Stir-fry for 1-2 minutes. Sprinkle with nuts to serve. Accompany with lime wedges, bean sprouts and herbs.

Tamarind can be bought as a paste or seeds. Soak seeds in warm water and push through a sieve to extract the paste, or use liquid tamarind concentrate.
Note

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