Pad Thai (Stir-fried noodles)

Recipe from: 8/14/2002 12:00:00 AM

Ingredients 15
Servings 1


Serving Change
  • 22 ml tamarind pulp or juice of 1 lemon
  • 22 ml palm sugar or brown sugar
  • 45 ml vegetable oil
  • 15 ml garlic, chopped
  • 5 ml dried chilli flakes
  • 15 ml ginger, grated
  • 150 g thin rice noodles, cooked
  • 45 ml soya sauce
  • 30 ml fish sauce
  • 150 g bean sprouts, rinsed
  • 2 eggs, lightly beaten
  • 250 ml tofu, cubed
  • 20 garlic chives, cut into 5 cm lengths
  • 60 ml cashew nuts, roasted
  • fresh coriander, to garnish


Combine tamarind, sugar and 45 ml boiling water in a bowl and stir until sugar dissolves.
Leave to stand for about 10 minutes, then strain off the liquid and set aside.
Heat a wok and add 30 ml oil.
When hot, add garlic, chilli and ginger and fry for 2 minutes, until garlic turns golden.
Add noodles and toss continually for 2 to 3 minutes.
Add the tamarind liquid, soya sauce, fish sauce and all but a handful of bean sprouts.
Add the remaining 15 ml oil to the wok.
Move noodles to one side of the wok and pour eggs into the space created, scrambling them roughly.
When the eggs start to set, cover with the noodles and toss through.
Add tofu, garlic chives and the last handful of bean sprouts.
Tip out onto a warmed serving platter and scatter with crushed cashew nuts and coriander sprigs.

Read more on: starch  |  shallow-fry

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