Recipes
Chicken Meatball Pad Thai with Tamarind Sauce
4 Servings
Lunch / Dinner
30 Mins
Prep 15 Mins ● Cook 15cMins ● Total 30 Mins
Ingredients
FOR THE PAD THAI:
- 8 oz dried rice noodles
- 12 KLFC Chicken Meatballs, halved
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1 cup bean sprouts
- 1/2 cup julienned carrots
- 1/2 cup chopped peanuts
- 2 green onions, chopped
FOR THE TAMARIND SAUCE:
- 3 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon chili flakes
FOR GARNISH:
- Lime wedges
- Fresh cilantro
Instructions
STEP 1: COOK THE NOODLES
- Soak rice noodles in warm water for 10 minutes, then drain.
STEP 2: MAKE THE SAUCE
- In a bowl, mix tamarind paste, fish sauce, sugar, and chili flakes. Set aside.
STEP 3: STIR-FRY THE INGREDIENTS
- Heat oil in a large skillet over medium heat. Add KLFC Chicken Meatballs and cook until warm. Push to one side, then scramble the eggs in the same pan.
- Add the noodles, tamarind sauce, bean sprouts, and carrots. Toss everything to combine.
STEP 4: SERVE
- Plate the Pad Thai, sprinkle with chopped peanuts, green onions, and fresh cilantro. Serve with lime wedges.
Related Products
