• Course


  • Prep time

    15 Mins

  • cook time

    15 Mins

  • servings


  • Author




  • 3 tbsp (1½ oz) Thai tamarind pulp
  • ¼ cup boiling water
  • 4 tbsp brown sugar, packed
  • 2 tbsp fish sauce
  •  tbsp oyster sauce

Pad Thai

  • 1 pkg Lotus Foods Organic Traditional Pad Thai Rice Noodles
  • 8 oz chicken thighs or breasts
  • 1 tsp Thai light soy sauce
  • 1 tsp fish sauce
  • 1 tsp cornstarch
  • 1 tsp water
  • 3 tbsp vegetable oil, divided
  •  cup shallots (~3 shallots), roughly chopped
  • 4 cloves garlic, minced
  • 4 oz firm tofu, cut into thin slices
  • 2 tbsp dried shrimp
  • 2 eggs, beaten
  • 2 cups bean sprouts, loosely packed
  • 10 garlic chives, cut into 1-inch pieces
  • ¼ cup roasted peanuts, roughly chopped


  • ¼ cup bean sprouts
  • 1 lime wedge
  • dried chili flakes

product used in the recipe

Organic Traditional Pad Thai Rice Noodles

  • 1

    Mix tamarind pulp and water in a small bowl to break up pulp. If too thick, add 1-2 tbsp more hot water. Press mixture through a fine-meshed strainer and discard solids (should yield ~¼ cup of tamarind puree).

  • 2

    In a small mixing bowl, combine diluted tamarind paste with brown sugar, fish sauce, and oyster sauce. Set aside.

  • 3

    Cook noodles according to directions on package until al dente. Drain and set aside.

  • 4

    Pat chicken dry, slice into thin strips, and marinate with light soy sauce, fish sauce, cornstarch, and water.

  • 5

    Heat 2 tbsp oil in a wok or large non-stick skillet, add chicken and sear until golden and just cooked through (~2-3 mins). Remove and set aside.

  • 6

    Heat 1 tbsp oil in the same pan. Sauté shallots until translucent, then add garlic and continue cooking until lightly browned. Add tofu and dried shrimp. Gently sauté for 2-3 mins, then add noodles and sauce and gently toss until sauce is incorporated.

  • 7

    Push everything to one side of pan. Add a little extra oil to the empty space and pour in the beaten eggs. Quickly scramble eggs for ~30 seconds, then toss to mix into noodles.

  • 8

    Turn off heat, add chicken, bean sprouts, chopped garlic chives, and half the crushed peanuts, then gently toss to combine.

  • 9

    Serve immediately with remaining chopped peanuts, additional bean sprouts, lime wedges, and a sprinkle of chili flakes.

product used in the recipe

Organic Traditional Pad Thai Rice Noodles

Instruction video