Mumbai x Thailand
Chaat pad thai
Pad thai already loved tamarind. Chaat masala just turned up the volume.
35 minTime
33 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original917kcalsame
33 gproteinsame
10 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Soak the noodles in warm water for 25 minutes until pliable but still firm.
- 2Soak the tamarind in 1/4 cup hot water, squeeze and strain. Simmer with the palm sugar, soy, half the chaat masala and the chilli on low heat for 2 minutes.
- 3Heat 1 1/2 tbsp oil in a wok on high heat and fry the tofu for 4 minutes until golden. Push aside and fry the shallots and garlic for 30 seconds.
- 4Add the drained noodles, the sauce and 2 tbsp water. Toss on high heat for 3 minutes until the sauce is absorbed.
- 5Push the noodles aside, add the rest of the oil and scramble the eggs for 1 minute. Fold through with the sprouts and chives for 30 seconds.
- 6Plate and shower with peanuts, sev, pomegranate, the rest of the chaat masala and coriander. Serve with lime.
Serve it like this
Twirl the noodles high in the centre of a plate with tongs, then rain sev, pomegranate and peanuts over the top so they tumble down the sides. Lime wedge leaning on the base.
