Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home fish sauce Pad Thai with Chicken and Tofu

Pad Thai with Chicken and Tofu

Name: How to cook Pad Thai with Chicken and Tofu - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 to 8 people
Cuisine: Us

Introduce

Chef :

Chris Gan

Pad Thai with Chicken and Tofu

I love Pad Thai! The flavors are so robust: Spicy! Salty! Sweet! Sour! Preparing this dish takes a little time, but it’s so much better than take-out (healthier, too, since this version is far less oily).

Ingredient

Food ration :

6 to 8 people

Cooking time :

~20 minutes

12 oz

rice noodles (thin, flat noodles)

large chicken breasts (about 1.6 lb)

large eggs

8 oz

extra firm tofu

small onion, diced

3-4 cloves

garlic, minced

red bell pepper, diced

carrots, cut into thin matchsticks

2 Tablespoons

rice vinegar

2 Tablespoons

light soy sauce

2 Tablespoons

fresh lime juice

8 Tablespoons

(or 1/2 cup) lightly packed brown sugar

4 Tablespoons

peanut butter

6 Tablespoons

fish sauce

Cooking instructions

* Step 1

Assemble and prepare all your ingredients as described in steps 2 - 6. Once you start cooking, you’ll need everything at your fingertips.

* Step 2

Make the sauce by combing the ingredients listed in the recipe. Whisk until smooth, cover, and refrigerate until needed.

* Step 3

Drain the tofu and press it to remove excess fluid: 🔹 Slice the tofu block in half horizontally. 🔹 Place one half of the tofu on a small dish lined with paper towels. 🔹 Put two folded paper towels on top of the tofu, followed by the other tofu half. 🔹 Place more paper towels on the top of the tofu. You should now have a towel/tofu/towel/tofu/towel tower. 🤪 🔹 Place something a little heavy (like a book or plate) on top of the tower. 🔹 Refrigerate this leaning tower of tofu for 30 minutes.

* Step 4

Cut the chicken into bite-sized pieces.

* Step 5

Dice the onion and red bell pepper, cut the carrots into matchsticks, mince the garlic, whisk the eggs, and crumble the drained, pressed tofu.

* Step 6

Soak the rice noodles according to the package directions for stir-fry recipes. Do not boil the noodles! My noodles soaked for 30 minutes in hot (not boiling) water before I rinsed them. The noodles were only moderately pliable at this point, but they will continue cooking in the sauce later.

* Step 7

Fry the chicken over medium heat using a neutral cooking oil (e.g. vegetable oil). Don’t crowd the pan.

* Step 8

Add a little more oil in the pan and add the crumbled tofu. Fry it, stirring often, until the tofu is more firm. This will only take about a minute over medium-low heat. It will not brown.

* Step 9

Add a little more oil in the pan, and fry the onion for about 2 minutes, stirring often.

* Step 10

Add the red bell pepper and carrot to the pan. Fry for another 2 or 3 minutes. Add the garlic and fry for 1 minute more.

* Step 11

Cook the eggs in sesame oil. You can cook them as a large sheet of eggs, and then cut them into strips, or you can scramble them. I chose to scramble them this time.

* Step 12

To the large pot (which now contains the chicken, veggies, and tofu), add the sauce. Bring to a low boil, and reduce the heat so it simmers gently for a minute or two.

* Step 13

Add the rice noodles and toss gently to coat the noodles with the sauce. Let the mixture cook for about 4 minutes, or until the noodles are al dente.

* Step 14

Finally, add the egg mixture and toss the noodles again.

* Step 15

For the topping: Crush the peanuts by using a rolling pin. (I store my crushed peanuts in the fridge to maintain freshness)

* Step 16

Serve the Pad Thai with the crushed peanuts, cilantro, sliced green onion, lime wedges, and extra chile garlic sauce. Store any leftovers in the fridge for up to 4 days.