Summer

Pad Thai with Chicken & Tofu

Name: Pad Thai with Chicken & Tofu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 7 oz rice noodles; 2 tbsp tamarind puree; 3 tbsp brown sugar; 3½ tbsp fish sauce; 2½ tbsp oyster sauce; 5 tbsp vegetable oil; 3½ garlic cloves, minced; 1 onion, sliced; 7 oz chicken breast, minced; 3 eggs, lightly whisked; 2½ cups bean sprouts; 1 cup tofu, cut into small cubes; ½ cup green onions, sliced; ½ cup roasted peanuts, chopped; Lime wedges; Ground chili (optional); Extra bean sprouts

Source: Cafe Delites🐔🌶️⚡Original ↗

Prep

20 min

Cook

10 min

Total

30 min

Servings

Method

01
Place noodles in a bowl and cover with boiling water. Soak 5 minutes, then drain and rinse under cold water. Don't let them sit longer than 5 minutes.
02
Mix tamarind puree, brown sugar, fish sauce, and oyster sauce in a bowl.
03
Heat vegetable oil in a wok over high heat. Add garlic and onion and cook 30 seconds.
04
Add chicken and cook about 2 minutes, until mostly cooked through.
05
Push the chicken to one side and pour the eggs on the other. Scramble, then mix into the chicken.
06
Add bean sprouts, tofu, noodles, and sauce. Toss gently for 1–2 minutes until the sauce is absorbed.
07
Add green onions and half the peanuts. Toss quickly, then remove from heat.
08
Serve topped with the remaining peanuts, lime wedges, and extra bean sprouts. Sprinkle with chili if you like heat.