Pad Thai With Chicken & Tofu
Quick and flavorful Pad Thai with chicken, tofu, crunchy sprouts, peanuts, and a tangy-sweet sauce — better than takeout and ready in minutes.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 7 oz rice noodles
- 2 tbsp tamarind puree
- 3 tbsp brown sugar
- 3 ½ tbsp fish sauce
- 2 ½ tbsp oyster sauce
- 5 tbsp vegetable oil
- 3 ½ garlic cloves
- 1 onion (sliced)
- 7 oz chicken breast (minced)
- 3 eggs (lightly whisked)
- 2 ½ cups bean sprouts
- 1 cup tofu (cut into small cubes)
- ½ cup green onions (sliced)
- ½ cup roasted peanuts (chopped)
- lime wedges
- ground chili (optional)
- extra bean sprouts (for serving)
Instructions
- 1
Place noodles in a bowl, cover with boiling water. Soak 5 minutes, then drain and rinse under cold water. (don’t leave them sitting for more than 5 minutes)
- 2
Mix tamarind puree, brown sugar, fish sauce, and oyster sauce in a bowl.
- 3
Heat vegetable oil in a wok over high heat. Add garlic and onion, cook 30 seconds.
- 4
Add chicken, cook 2 minutes until mostly cooked through.
- 5
Push chicken to one side, pour eggs on the other. Scramble, then mix with chicken.
- 6
Add bean sprouts, tofu, noodles, and sauce. Toss gently for 1–2 minutes until sauce is absorbed.
- 7
Add green onions and half the peanuts. Toss quickly, then remove from heat.
- 8
Serve topped with remaining peanuts, lime wedges, and extra bean sprouts. Sprinkle with chilli if desired.