Taken from a local chef in Toronto. You can get preserved tamarinds at a Chinese supermarket for a buck.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside.

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  • Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.

  • Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced green onions.

Nutrition Facts

449.6 calories; 14 g protein; 52.7 g carbohydrates; 92.3 mg cholesterol; 711.5 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2009
I made this recipe with shrimp instead of tofu, it was very good. I love the freshness the lime juice gives. Thanks! Read More
(14)

Most helpful critical review

Rating: 1 stars
07/05/2010
I really wanted to like this because of all the great reviews but this tasted nothing like the pad thai at ANY of the many places of dined. The tamarind was WAY too strong and the ketchup was just wrong in flavor and texture. I had one bite and the rest was tossed. Sorry:( Read More
(11)
20 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/09/2009
I made this recipe with shrimp instead of tofu, it was very good. I love the freshness the lime juice gives. Thanks! Read More
(14)
Rating: 1 stars
07/05/2010
I really wanted to like this because of all the great reviews but this tasted nothing like the pad thai at ANY of the many places of dined. The tamarind was WAY too strong and the ketchup was just wrong in flavor and texture. I had one bite and the rest was tossed. Sorry:( Read More
(11)
Rating: 4 stars
01/24/2011
This is an excellent recipe- very easy to adapt. I sometimes use different types of meat and it is very good. Read More
(4)
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Rating: 5 stars
05/04/2010
Super fast & easy. Read More
(4)
Rating: 5 stars
02/28/2016
This was delicious! It's SO simple to make! I followed the recipe exactly without any changes but think it would pair nicely with shrimp chicken or steak Read More
(3)
Rating: 4 stars
11/17/2010
Well this recipe defiantly didn t taste like ANY Pad Thai that I have ever eaten. That being said it was still pretty good. I strongly recommend trading the vegetable oil for wok oil though. I also used shrimp instead of tofu. The recipe was worth trying (although when I was trying to find that tamarind paste I almost gave up on the whole thing!) but I m not sure if it was worth making again. Read More
(3)
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Rating: 4 stars
01/04/2010
This was a good recipe in and of itself though it should be noted that the sauce didn't end up tasting much like the pad thai I have had. Still very very tasty. We followed this recipe to a T. Read More
(3)
Rating: 2 stars
04/14/2010
The Tamarind made this dish very tangy...too tangy for our taste. Not sure what could be added to offset that but I would make it again if there was less tartness. Read More
(3)
Rating: 4 stars
12/02/2009
It still isn't the original Thai noodle flavor but it is the closest up till now. Read More
(3)