Tamarind Pad Thai Recipe

Name: Tamarind Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup chicken stock; 2 tbsp tamarind paste; 2 tbsp tomato sauce; 1 tbsp brown sugar; 1 tbsp fish sauce; 1 tsp chili flakes; None None Tamarind Pad Thai; 1/4 cup peanut oil; 4.5 oz firm tofu, cubed; 1/4 cup crushed peanuts; 1 None red onion, sliced; 2 cloves garlic, minced; 7 oz chicken breast, thinly sliced; 8 None prawns, peeled, deveined, tails intact; 2 None eggs, beaten; 13.25 oz rice noodles, cooked, drained; None None lime wedges, bean sprouts, cilantro leaves, mint leaves, to serve

Servings: persons

1/3 cup chicken stock
2 tbsp tamarind paste
2 tbsp tomato sauce
1 tbsp brown sugar
1 tbsp fish sauce
1 tsp chili flakes
None None Tamarind Pad Thai
1/4 cup peanut oil
4.5 oz firm tofu, cubed
1/4 cup crushed peanuts
1 None red onion, sliced
2 cloves garlic, minced
7 oz chicken breast, thinly sliced
8 None prawns, peeled, deveined, tails intact
2 None eggs, beaten
13.25 oz rice noodles, cooked, drained
None None lime wedges, bean sprouts, cilantro leaves, mint leaves, to serve

1
For the sauce, combine chicken stock, tamarind paste, tomato sauce, brown sugar, fish sauce and chili flakes. Set aside.
2
Heat 2 tbsp oil in a wok or frying pan over high heat. Cook tofu for 2-3 mins, turning until golden. Drain on paper towels. Add peanuts and toast for 1-2 mins, until golden. Set aside. Add onion and garlic and stir-fry for 1 min. Add chicken and prawns and stir-fry for 3-4 mins, until chicken is golden and prawns change color.
3
Push mixture to side of pan. Add eggs and scramble for 1-2 mins, until almost set. Combine with chicken mixture. Add sauce, noodles and tofu and toss well. Stir-fry for 1-2 mins. Sprinkle with nuts. Serve with lime wedges, bean sprouts and herbs.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/3 cup chicken stock, 2 tbsp tamarind paste, 2 tbsp tomato sauce, 1 tbsp brown sugar, and more.

Yes, Tamarind Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tamarind Pad Thai

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