Tamarind Pad Thai
Prep time
Cook time
Total time
This is a very simple recipe that can be executed easily at home. It is something you could prepare all of the ingredients at your convenience and when you are ready it only takes a few minutes to execute.
Serves: 6
  • Plate components
  • ¾ cup - Tamarind Pad Thai Sauce
  • 1lb bag - Pad Thai Rice Noodle. (Soak in hot water for 10 min, strain, cool & reserve until ready to use.)
  • Egg omelet
  • Protein of Choice (We use chicken thigh marinated in an citrus achiote marinade. Could be made with tofu, chicken, beef, pork, duck, etc)
  • 6 TBSP - Crushed Peanuts
  • 1 ea - Large Carrot (Julienned)
  • ½ lb - Bean Sprouts
  • ½ Bunch - Cilantro (Sliced)
  • 1 Bunch - Scallions (Sliced)
  • Salt to Taste
  • Tamarind Pad Thai Sauce
  • ½ cup - Tamarind Puree/Paste
  • 3 TBSP + 2 tsp - Sugar
  • 3 TBSP - Fish Sauce
  • 1 TBSP - Spanish Paprika
  • 1 tsp - Salt
  • 2 ea - Lemons (Juiced)
  1. Egg Omelet
  2. Heat a none stick pan on low heat.
  3. Once hot, ladle scrambled eggs into it.
  4. Let sit for thirty seconds of so and pour off the remaining raw eggs back into your container. This forms a very thin layer of cooked egg in the pan.
  5. Once the eggs are cooked through, flip them out on a plate or cutting board. You will need to repeat this until you have enough for six portions.
  6. Once the thin omelets are cooled down they are ready to be cut.
  7. Slice them the same width as the noodles and reserve until you are ready to use.
  8. Tamarind Pad Thai Sauce
  9. Combine sugar, salt, fish sauce and lemon juice in a pan.
  10. Place on medium heat and bring to a boil.
  11. Remove from the heat and incorporate the remaining ingredients.
  12. Cool down and reserve until you are ready to use it.
  13. Putting everything together
  14. On one burner boil water for the noodles.
  15. On a separate burner heat a large sauté pan or wok on high heat.
  16. Once hot coat the pan with cooking oil, pour off the excess oil.
  17. Drop your noodles in the boiling water for about 20-30 seconds.
  18. Strain them out, but leave the water close to you as you will add it to your pan to finish cooking the noodles.
  19. Add the carrots and bean sprouts to the hot sauté pan, season with salt and sauté for 30 seconds constantly stirring.
  20. Next, add your strained noodles and season them with salt.
  21. Stir constantly to avoid the noodles sticking to the pan (they will also stick if your pan isn’t hot enough).
  22. At this point add ¾ cup of the tamarind pad Thai sauce, keep stirring.
  23. After about 30 seconds ladle in ½ cup of the hot water (the water that was used for the noodles) to continue cooking the noodles.
  24. Don’t stop stirring.
  25. Add your egg omelet and more water as needed to cook the noodles to the proper consistency.
  26. If the noodles start to break they are becoming overcooked but still good to eat, just not as pretty.
  27. Finally season with salt to taste, remove from the pan onto your serving dish(es).
  28. Sprinkle the crushed peanuts over it.
  29. Place whatever protein (cooked separately) you decided to use sliced on top of the noodles and garnish with the scallions and cilantro.
Recipe by Exploring Food & Drink in D.C. at https://www.epicureandc.com/in-the-kitchen-with-zengo-dc-thailand-to-cuba-test-kitchen-recipe/