PAD THAI NOODLES: Tamarind and chicken/shrimp rice noodles

PAD THAI NOODLES: Tamarind and chicken/shrimp rice noodles by WAEL LAZKANI

Time: 1 hour, serves 6 ppl.


  • 4 Cups rice stick (3mm), soaked for 1 hour
  • 4 Tablespoon vegetable oil
  • 1 onion
  • 1 garlic
  • 1 Tablespoon chopped ginger
  • 2 chicken breasts, cut into small cubes
  • 15 large shrimps, chopped small
  • 2 Tablespoon fish sauce
  • 4 Tablespoon green onion, chopped
  • 4 Tablespoon fresh coriander, chopped
  • 4 Tablespoon crushed peanuts
  • 1 lime
  • 2 egg-omelet – cooked, cooled and cut into strips

 For the sauce:

  • 1 cup  sweet chili sauce
  • 150ml tamarind puree
  • 100ml soy sauce
  • 2 Tablespoon vegetable oil
  • 1 garlic clove
  • 1 thumb-sized ginger


  • First, mix all sauce ingredients and blend till smooth, using a drink or hand-blender. In a separate bowl, soak rice sticks in warm water for 1 hour. Drain when ready and set aside.

  • In a large wok, add oil and turn heat to high. Add ginger, garlic, and onion. Fry for 1 min. Add the chicken, shrimp and fish sauce here and cook till ready.

  • Add the sauce and cook till the center is boiling. Add noodles and cook, while stirring occasionally till tender. Should take around 5 min.

  • Pour into a serving bowl and garnish with coriander, green onion, peanuts, and lime slices. Also, the omelet strips go on top if you are using them.