Updated: Jul 30, 2019
Everyone loves a bit of Pad Thai and we have managed to create our own recipe that defiantly satisfies those pad thai cravings. The key ingredient in this is the tamarind puree which is a dark sour pod that grows in many trees in Asia. You will find all these ingredients at the supermarket so you don’t have to go out of your way to get them!
Ingredients (serves 3-4)
200g packet of Pad Thai Rice Noodles
3 tbsp tamarind puree
2 tbsp coconut sugar
3 tbsp fish sauce
2 tbsp soy sauce
1 tbsp chilli flakes
2 garlic cloves, chopped finely
1 onion, sliced thinly
1 tsp chopped ginger
500g chicken thigh fillets, chopped into small cubes
2 tbsp sesame oil
1 capsicum, chopped finely
1 1/2 cup bean sprouts
2 bunches of asparagus, chopped into small chunks
2 cups mushrooms, sliced thinly
2 carrots, chopped thinly
Juice of 1 lemon
Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don’t leave them sitting around for more than 5 – 10 minutes.
Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic, ginger, onion and carrots, cook for 30 seconds. Add chicken and cook for 1 1/2 minutes until mostly cooked through. Add tamarind puree, soy sauce, chilli flakes, fish sauce, coconut sugar, capsicum and mushrooms. Cook on medium heat for another 5-7 minutes. Add asparagus and the juice of one lemon. Toss gently for another 5 minutes or so then add the bean sprouts.
Serve immediately on plates sprinkled with crushed peanuts, lime wedges and coriander.