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Pad Thai with Tamarind


  • 230 g/8oz rice noodles, boiled

  • 1 egg (this is totally optional)

  • 1/2 cup sprouts

  • 2 medium carrots, grated using a peeler

  • 2 to 4 tbsp tamarind paste, fresh if possible (this is optional)

  • 1 tbsp ginger, minced

  • 1 lime, juiced (optional)

  • 1 red onion, finely chopped

  • 1/4 cup holy basil, finely chopped

  • 1/4 cup coriander, finely chopped

  • 2 tbsp almonds/your choice nuts or seeds, crushed (optional)

  • 1 to 2 tbsp chili, finely chopped (optional)


  1. Peel the tamarind pods. Remove the flesh from the seeds, add to a small dish or cup, and mix in a little lime.

  2. Sauté the onion, ginger and chili in a little oil. Add the sprouts and carrots. Whisk the egg, and then clear a little space in the pan to pour it in to. Make a mini omelette, then cut it up with your spatula. Toss in the noodles, adding a bit more oil if needed.

  3. Add in the tamarind/lime and herbs, then mix everything well.

  4. Serve with crushed almonds and lime on the side.

SOURCE: Healing Histamine

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