Good Afternoon| You are currently looking for inspiration recipes pad thai with chicken and tofu appetizing? The way to make it is not too difficult but not easy either. If wrongly processes it, the result will be tasteless and even not as tasty. Whereas pad thai with chicken and tofu the delicious should had aroma and taste that be able to provoke our appetites.

There are many things that more or less have an effect on the quality of taste dari pad thai with chicken and tofu, starting from the type of ingredients, then the selection of fresh ingredients, up to how to make and serve it. No need to bother if will prepare pad thai with chicken and tofu what is delicious wherever you are, because as long as you know the tricks and how to do this, this dish be able to become serve special.

Pad Thai is Thailands National dish and likely the most popular order at the majority of Thai restaurants here in the U. It is a noodle stir fry dish traditionally made up of rice noodles, shrimp, tofu, eggs and a deeply flavored, sweet and sour sauce. (Chicken, steak, pork, shrimp, tofu and veggie-only options included below.) Raise your hand if you love pad Thai! ♡ This delicious noodle stir-fry that hails from the rich food culture of Thailand has become one of the most iconic and beloved dishes around the world in the past few decades…and happens to be one of my all-time faves too! Simple Flavorful Hearty Crunchy Versatile & Delicious This makes an excellent, satisfying meal on its own, but if you're looking for extra veggies, it would pair nicely with Papaya Salad, Thai Spring Rolls, or Thai Carrot Salad. While we love this noodle version, if you are looking for a lighter option be sure to try our Noodle-Free Pad Thai!

To get started with this recipe, we have to first prepare a few components. You can have pad thai with chicken and tofu using 24 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Pad Thai with Chicken and Tofu:

1. Prepare 12 oz rice noodles (thin, flat noodles)
2. Get 2 large chicken breasts (about 1.6 lb)
3. Make ready 3 large eggs
4. Get 8 oz extra firm tofu
5. Prepare 1 small onion, diced
6. Make ready 3-4 cloves garlic, minced
7. Take 1 red bell pepper, diced
8. Prepare 2 carrots, cut into thin matchsticks
9. Take Sesame oil for frying the eggs (about 2 teaspoons)
10. Make ready Vegetable oil (or another neutral oil) for frying the chicken, tofu, and veggies
11. Take Salt and pepper for seasoning the chicken (~1/8 teaspoon each)
12. Take OPTIONAL: 4 Tablespoons white wine or Mirin
13. Take 2 Tablespoons rice vinegar
14. Get 2 Tablespoons light soy sauce
15. Take 2 Tablespoons fresh lime juice
16. Make ready 8 Tablespoons (or 1/2 cup) lightly packed brown sugar
17. Make ready 4 Tablespoons peanut butter
18. Make ready 6 Tablespoons fish sauce
19. Get OPTIONAL: 1 to 3 Tablespoons chili garlic sauce (see Notes, below)
20. Prepare OPTIONAL: 1 and 1/2 Tablespoons cornstarch plus 2 Tablespoons water (See step 13 below)
21. Get Roasted unsalted peanuts, chopped
22. Make ready Cilantro
23. Get Green onion
24. Make ready Lime wedges

While noodles/chicken are cooking, whisk together the sauce ingredients + set off to the side. Once chicken has cooked, remove chicken from the pan + set aside in a large bowl. Try to leave the oil in the pan. Lightly scrambled eggs add flecks of creamy protein.

Instructions to make Pad Thai with Chicken and Tofu:

1. 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.
2. Step 2 Make the sauce by combing the ingredients listed in the recipe. Whisk until smooth, cover, and refrigerate until needed.
3. 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.
4. Step 4 Cut the chicken into bite-sized pieces. OPTIONAL: If you want extra-tender chicken, toss the chicken with 3 teaspoons baking soda and let sit for 20 minutes at room temperature. Rinse the chicken well, then spread it onto a paper towel-lined plate to air dry for a few minutes. Season the chicken with salt and pepper.
5. 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.
6. 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.
7. Step 7 Fry the chicken over medium heat using a neutral cooking oil (e.g. vegetable oil). Don’t crowd the pan. Ensure that the chicken is fully cooked, then transfer it to a large pot.
8. 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. Transfer the cooked tofu to the large pot with the chicken.
9. Step 9 Add a little more oil in the pan, and fry the onion for about 2 minutes, stirring often.
10. 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. At this point, I added a healthy splash of Mirin (Japanese cooking wine), and covered the pan to steam the veggies until they were softer. You can use water instead of cooking wine, or you can just continue to cook the vegetables uncovered if you like. Transfer the cooked veggies to the large pot containing the chicken and tofu.
11. 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. Transfer the cooked eggs to a clean bowl. (You’ll add them to the large pot last, after everything else has been cooked)
12. 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.
13. 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. OPTIONAL: The sauce may need some thickening. I made a slurry of 1.5 Tablespoons cornstarch plus 2 Tablespoons water and added it to the simmering mixture. I tossed the noodles gently but frequently while the mixture cooked.
14. Step 14 Finally, add the egg mixture and toss the noodles again.
15. Step 15 For the topping: Crush the peanuts by using a rolling pin. (I store my crushed peanuts in the fridge to maintain freshness)
16. 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.
17. Step 17 Notes: 🇹🇭 I chose to omit spicy ingredients in the sauce so that my young daughter could eat this dish. However, if you prefer spicy, start by adding one heaping tablespoon of chile garlic sauce to the sauce ingredients. Sriracha can also be used. 🇹🇭 Alternatively, you can provide the Chile garlic sauce separately and individual diners can make their dish as spicy as they like.
18. Step 18 Notes: 🇹🇭 Other proteins can be used in this dish. Shrimp would be a great addition! Or, you can make it vegetarian by using only tofu. 🇹🇭 Many Pad Thai recipes include bean sprouts. My family doesn’t like them, so I used carrots instead. 🇹🇭 If you have tamarind paste, use it in place of the rice vinegar for a more authentic flavor.
19. Ready to serve and ENJOY!

Try to leave the oil in the pan. Lightly scrambled eggs add flecks of creamy protein. Tamarind adds the distinct tang to authentic pad thai. Use seasoned (sweeter) or unseasoned rice vinegar. Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes.

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