Good Afternoon| Again looking for ideas recipes pad thai with chicken and tofu unique? The way to prepare it is difficult to easy. If wrongly processes it, the result will be tasteless and in fact tends to be unpleasant. Whereas pad thai with chicken and tofu the delicious should had aroma and taste that can provoke our appetites.

Pad Thai is stir-fry dish made with rice noodles, shrimp, chicken, or tofu, peanuts, a scrambled egg and bean sprouts. The ingredients are sautéed together in a wok and tossed in a delicious Pad Thai sauce. It's a common street food in Thailand and one of the most popular menu items at Thai restaurants around the country. Pad Thai is Thailands National dish and likely the most popular order at the majority of Thai restaurants here in the U.

Pad Thai with Chicken and Tofu is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Pad Thai with Chicken and Tofu is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to 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 that.

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

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

Authentic Pad Thai Make the Pad Thai sauce by combining the fish sauce, soy sauce, rice vinegar, brown sugar, sriracha and peanut butter. Stir fry the chicken, shrimp, tofu, bell peppers and scrambled eggs. Add the noodles, sauce and bean sprouts to the pan and toss everything to combine. Top with peanuts, green onion, cilantro and limes.

Steps 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!

Add the noodles, sauce and bean sprouts to the pan and toss everything to combine. Top with peanuts, green onion, cilantro and limes. It's served with fresh bean sprouts, crushed peanuts, scallions and lime. The sauce is made from scratch using Thai favorites like fish sauce, tamarind paste, and shrimp paste. Lightly scrambled eggs add flecks of creamy protein.

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