Tamarind Pad Thai

17 ingredients
3 steps

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

Directions

  1. 1
    For the sauce, combine chicken stock, tamarind paste, tomato sauce, brown sugar, fish sauce and chili flakes. Set aside.
  2. 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. 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.

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