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Homemade Pad Thai With Chicken & Tofu photo

Pad Thai With Chicken & Tofu

This Pad Thai is a flavor-packed delight! A perfect blend of chicken, tofu, and fresh veggies tossed in a tangy sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Pad Thai:
  • 7 oz rice noodles
  • 2 tbsp tamarind puree
  • 3 tbsp brown sugar
  • 3 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 5 tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1 onion, sliced
  • 7 oz chicken breast, minced
  • 3 eggs, slightly whisked
  • 2 cups bean sprouts
  • 1 cup tofu, cut into small cubes
  • 1 cup green onions, sliced
  • 1/2 cup roasted peanuts, chopped
  • Lime wedges, for serving
  • Ground chili, optional
  • Extra bean sprouts, for serving

Equipment

  • Large skillet or wok
  • Pot for boiling noodles
  • Spatula
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

Instructions
  1. Start by boiling water in a pot. Once the water reaches a rolling boil, add the 7 oz rice noodles. Cook according to the package instructions until they are al dente. Drain and set aside, making sure to toss them with a little oil to prevent sticking.
  2. In a small bowl, mix together 2 tbsp of tamarind puree, 3 tbsp of brown sugar, 3 tbsp of fish sauce, and 2 tbsp of oyster sauce. Stir until the sugar is dissolved and set this sauce aside.
  3. In a large skillet or wok, heat 5 tbsp of vegetable oil over medium-high heat. Add 3 minced garlic cloves and 1 sliced onion. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
  4. Add 7 oz of minced chicken breast to the skillet, cooking until it is no longer pink. After the chicken is cooked, add in 1 cup of tofu cubes and stir gently to combine without breaking the tofu.
  5. Push the chicken and tofu mixture to one side of the skillet. Pour in 3 slightly whisked eggs on the other side. Allow them to cook for a minute before scrambling them into the mixture.
  6. Add the cooked rice noodles to the skillet. Pour the prepared sauce over the noodles and toss everything together until well combined. Add 2 cups of bean sprouts and stir-fry for another 2-3 minutes.
  7. Remove the skillet from heat and add in sliced green onions and chopped roasted peanuts. Give everything a final toss. Serve hot with lime wedges and extra bean sprouts on the side. For those who like a kick, offer ground chili as an optional garnish.

Notes

  • For a vegetarian option, substitute chicken with additional tofu or seitan.
  • Use gluten-free soy sauce in place of fish sauce and oyster sauce for a gluten-free version.
  • This Pad Thai can be frozen for future meals; store in airtight containers for up to 2 months.