Chicken Pad Thai with Tofu and Bean Sprouts
Rice noodles stir fried with chicken, tofu, egg, and bean sprouts in a sweet and tangy tamarind sauce.
Equipment
- Large nonstick pan
- Colander
- Small bowl
- Spatula
Ingredients
Main Ingredients
- 4 oz dried pad thai rice noodles medium width
- 1 ½ tbsp tamarind puree not concentrate, for the sauce
- 3 tbsp brown sugar packed, for the sauce
- 1 ½ tbsp fish sauce for the sauce
- 1 ½ tbsp oyster sauce for the sauce
- 2 tbsp vegetable oil for cooking
- ½ medium yellow onion sliced
- 2 cloves garlic finely chopped
- 5 oz boneless skinless chicken breast thinly sliced
- 2 large eggs lightly whisked
- 1 ½ cup bean sprouts plus extra for topping
- 3 oz firm tofu cut into 1 inch batons
- ¼ cup garlic chives cut into 1 inch pieces
- ¼ cup roasted peanuts finely chopped
- ¼ tsp cayenne pepper optional
- 1 lime cut into wedges, for serving
Instructions
Cooking
- Soak. Soak the noodles in boiling water for 5 minutes, drain, and rinse under cold water.
- Mix. Stir the tamarind, brown sugar, fish sauce, and oyster sauce together until the sugar dissolves.
- Cook the chicken. Heat the oil over high heat, cook the garlic and onion for 30 seconds, then add the chicken for about 2 minutes until no pink remains.
- Add the egg. Scramble the eggs on one side of the pan and stir them into the chicken.
- Toss and top. Add the sprouts, tofu, noodles, and sauce, toss for about 90 seconds, then add the chives and half the peanuts. Serve with the rest, lime, and cayenne.
Notes
Substitutions: Thinly sliced chicken thighs, shrimp, or extra tofu can replace the chicken.
Tips: Rinse the soaked noodles under cold water so they do not clump, and use very high heat so the sprouts stay crisp.
Storage: Refrigerate leftovers for up to 2 days and reheat until the chicken reaches 165 degrees F.