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NeverFeeds AU Recipes

Tamarind Pad Thai

with Peanuts, Bean Sprouts & Lime

Chicken ⏱ 27 min Medium Large bowl · Wok or large frying pan

Chewy rice noodles, tamarind tang, egg, peanuts and lime — balanced, not syrupy.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: neutral oil for cooking. Allergens: Peanut, egg, fish; soy if using tofu/soy substitute.

Method

  1. Soak noodles

    Cover noodles with warm water until flexible but still firm, usually 20–30 minutes depending on brand. Drain.

  2. Mix sauce

    Stir tamarind, fish sauce, sugar and water until dissolved.

  3. Cook protein

    Heat a wok over high heat with a little oil. Cook chicken until nearly done, or brown tofu well.

  4. Noodles and egg

    Add noodles and sauce; toss for 1–2 minutes. Push everything aside, crack eggs into the empty space and scramble until just set, then toss through.

  5. Finish

    Add bean sprouts and spring onion/chives. Toss for another minute. Divide into bowls and top with peanuts and lime.

Swap: For vegetarian Pad Thai use tofu and a vegetarian fish-sauce alternative or extra soy.