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| Tamarind Pad Thai |
Thai cuisine is known for its balance of sweet, sour, salty,
bitter, and hot flavors, as experienced in the classic pad Thai
Serves 4 Perp Time 20 minutes Cooking Time 15 minutes
GRAB: 1(375-gram) pack rice noodles. 1/4 cup peanut oil. 125
grams firm tofu, cubed. 1/4 cup crushed peanuts. 1 red onion, crushed. 200
grams chicken breast fillet, thinly sliced. 8 prawns, peeled and deveined with
tails left on. 2 eggs, beaten
For the sauce
GRAB: 1/2 cup chicken stock. 2 tablespoons store-bought
tamarind paste. 2 tablespoons tomato sauce. 2 tablespoons brown sugar. 1
tablespoon fish sauce. 1 teaspoon chili flakes. lime wedges, bean sprouts,
cilantro leaves, mints leaves, to serve
MAKE: 1-cook noodles following package direction. Drain
well; set aside. 2- Heat 2 tablespoons oil in a wok or frying pan on high. Try
tofu for 2 to 4 minutes, turning, until golden. Drain on paper towels, and set
aside. Fry peanuts for 1 to 2 minutes until golden. Remove from pan and set
aside. 3 Add onion and garlic to wok. Stir-fry for 1 minute. Add chicken and
prawns, stir-frying for 3 to 4 minutes, until chicken is golden and prawns change
color. 4-Push mixture to one side of the pan. Pour in eggs. cook for 1 to 2
minutes, Scrambling until almost set. Combine with chicken mixture. 5-Make the
sauce: Combine all ingredients in a bowl. 6- Add sauce, noodles, and tofu to
wok, tossing well, Stir-fry for 1 to 2 minutes. Sprinkle with nuts to serve.
Accompany with the lime wedges, bean sprouts and herbs
