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Tamarind pad Thai

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsSelenium, Zinc, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 375g packet rice stick noodles

  2. cup peanut oil

  3. 125g firm tofu, cubed

  4. cup crushed peanuts

  5. 1 red onion, sliced

  6. 2 cloves garlic, crushed

  7. 200g chicken breast fillet, thinly sliced

  8. 8 green prawns, peeled, tails on

  9. 2 eggs, beaten

  10. lime wedges, bean sprouts, coriander and mint leaves, to serve

  11. 1/3 cup chicken stock

  12. 2 tablespoons tamarind paste

  13. 2 tablespoons tomato sauce

  14. 1 tablespoon brown sugar

  15. 1 tablespoon fish sauce

  16. 1 teaspoon chilli flakes

Instructions Jump to Ingredients ↑

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

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

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

  4. Push mixture to one side of pan. Pour in eggs. Cook 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 2 minutes. To serve, top with nuts and accompany with lime wedges, beans sprouts and herbs.

  7. TOP TIP Tamarind can be bought as a paste or seeds. Soak seeds in warm water to soften and push solids through a sieve to extract the paste. Liquid tamarind concentrate can also be used in place of the paste.

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