Chicken and Tofu Pad Thai
This Chicken & Tofu Pad Thai is a comforting, sweet-savory noodle dish made with tender chicken, crispy tofu strips, and rich tamarind sauce. It’s simple to prepare, yet full of bold flavors. It's perfect for a satisfying homemade meal that feels like takeout, but better.
Equipment
- Large bowl
- Knife and Cutting Board
- Measuring spoons and cups
- Large non-stick pan or wok
- Spatula or wooden spoon
- Small mixing bowl
- Plate or tray
Ingredients
- 250g dried rice noodles
For the protein
- 1 medium chicken breast about 200g, thinly sliced
- 150g firm tofu cut into strips
- 2 eggs lightly beaten
For the sauce
- 2 ½ tbsp tamarind paste
- 3 tbsp coconut sugar or palm sugar
- 3 tbsp fish sauce
- 2 tbsp oyster sauce
Stir-fry
- 3 tbsp olive oil or any cooking oil
- 4 cloves garlic minced
- 1 small onion or shallot
- green onions chopped
Vegetables & toppings
- 1 cup bean sprouts
- ¼ crushed peanuts
- chili flakes to taste
- lemon or lime wedges, for serving
Instructions
- Soak the noodles. Place the rice noodles in a large bowl of warm water. Let them soak for 20–30 minutes until soft but still slightly firm. Drain and set aside.
- Prepare the sauce. In a small bowl, combine tamarind paste, coconut sugar, fish sauce, and oyster sauce. Stir until the sugar dissolves.
- Cook the tofu. Heat 1 tablespoon of oil in a large pan or wok over medium heat. Add the tofu strips and cook until golden and slightly crispy. Remove from the pan and set aside.
- Cook the chicken. In the same pan, add another tablespoon of oil. Cook the chicken slices until fully cooked. Remove and set aside with the tofu.
- Sauté aromatics. Add the remaining oil, then sauté the minced garlic, onion, and the white parts of the green onions until fragrant.
- Scramble the eggs. Push the aromatics to one side of the pan and pour in the beaten eggs. Scramble gently until just set.
- Combine everything. Add the drained noodles, cooked chicken, and tofu to the pan. Pour in the prepared sauce and toss everything together until the noodles are evenly coated.
- Add vegetables. Toss in the bean sprouts and green onion tops. Stir-fry briefly, just until they are fresh and slightly tender.
- Serve and garnish. Transfer to a serving plate. Top with crushed peanuts, chili flakes, and a squeeze of lemon or lime. Serve immediately.