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Tamarind

Ingredients Required:

1kg Pickling Onions(s)

kg

£1.54

1 Garlic (Loose Bulb)(s)

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£0.35

1kg Thai Chilli (Loose)(s)

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£5.22

1 Spring Cabbage(s)

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£0.89

1 Pak Choi (Pre-Packed)(s)

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£1.49

1kg Sprouts English(s)

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1 Coriander (Bunch)(s)

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1 Limes (s)

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Tamarind Paste
Soy Sauce and Olive oil
Thai Noodles
Vegetable Stock
Ground White Pepper

 Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

  • 8 oz. dried Pad Thai rice noodles, OR enough for 2 people (linguini-width). 
  • 1-2 eggs (vegans can substitute 1/2 cup soft tofu - see instructions below*). 
  • 4 green onions, white parts sliced and kept separate from green. 
  • 4 cloves garlic, minced. 
  • 1 tsp. grated galangal OR ginger. 
  • 1 fresh red or green chili, sliced. 
  • 3-4 "heads" of baby bok choy, or other Chinese cabbage, roughly chopped. 
  • 2-3 cups bean sprouts. 
  • 1/3 cup fresh coriander/cilantro. 
  • 1/4 cup chopped unsalted dry-roasted peanuts, OR substitute cashews. 

 

  • PAD THAI SAUCE:
  • 3/4 to 1.5 Tbsp. tamarind paste, to taste (available at Asian/East Indian food stores). 
  • 1/4 cup vegetable stock (or faux-chicken). 
  • 3+1/2 Tbsp. soy sauce or wheat-free soy sauce
  • 1/2 to 1 tsp. chili sauce (to taste), OR 1/3 to 3/4 tsp. cayenne pepper. 
  • 3 Tbsp. brown sugar, or more to taste. 
  • 1/8 tsp. ground white pepper.

 

  • OTHER:
  • 3-4 Tbsp. oil for stir-frying. 
  • 2-3 Tbsp. vegetable or faux chicken stock. 
  • lime wedges for serving

Preparation:

  1. Bring a pot of water to a boil and switch off heat. Soak noodles in the hot water for 4-6 minutes, or until limp but still too firm to eat. Drain and rinse with cold water. Tip: Noodles must be under-cooked at this stage in order to come out right (they will finish cooking later when they are stir-fried).
  2. Combine 'pad Thai sauce' ingredients in a cup, stirring well to dissolve the paste and sugar. Set aside.
  3. Warm a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus the white parts of the green onion (reserve the rest for serving), garlic, galangal/ginger, and chili. Stir-fry 1 minute to release the fragrance.
  4. Add the bok choy plus stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
  5. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the egg (if using) and stir-fry briefly to scramble.
  6. If pan is dry, push ingredients aside and add a little more oil to the middle. Add the drained noodles and 1/3 of the sauce. Stir-fry everything together 1-2 minutes using 2 utensils and a gently tossing motion (like tossing a salad). Keep heat between medium-high and high, reducing if noodles begin to stick or burn. Keep adding sauce and continue stir-frying in this way 3-6 more minutes, or until sauce is gone and noodles are soft but still chewy and a little sticky.
  7. Switch off heat and add the bean sprouts, folding them into the hot noodles. Taste-test, adding more soy sauce for more salt/flavor. If too salty or sweet for your taste, add a good squeeze of lime juice. If too sour, sprinkle over a little more sugar.
  8. To serve, scoop noodles onto a serving platter. Sprinkle with reserved green onion, coriander, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and enjoy!