dinner · dairy-free
Pad Thai with tamarind
Rice noodles stir-fried hot with a tangy tamarind-palm sugar sauce, egg, tofu, shrimp and chives, finished with bean sprouts, peanuts, chili and lime.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat, soy, peanuts, fish and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Tick what's finished. The rest stays in your pantry.
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Equipment
You'll need: Wok.
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Method
-
1
Simmer the tamarind, fish sauce, palm sugar and chili flakes until the sugar dissolves.
-
2
In a very hot wok, fry the shallots, garlic, tofu and preserved radish, then the shrimp until just pink.
-
3
Add the drained noodles and sauce and toss until absorbed and tender, adding a splash of water if needed.
-
4
Push aside, scramble the eggs, then toss everything together with the chives and half the sprouts.
-
5
Serve with the remaining sprouts, peanuts, chili and lime.
