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Pad Thai With Chicken Tofu

Pad Thai With Chicken Tofu

The ultimate comfort food, Pad Thai With Chicken Tofu combines rich flavors and satisfying textures. This easy weeknight dinner is a delicious blend of savory, sweet, and tangy, all in one bowl. Try it tonight!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 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 slightly 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

Equipment

  • Chef's Knife
  • Whisk
  • Large Pot
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Place noodles in a bowl, cover with boiling water. Soak 5 minutes, then drain and rinse under cold water.
  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 chili if desired.

Notes

  • Don’t Over-Soak the Noodles: They should be pliable but still a little firm, because they’ll finish cooking in the wok. Too long in hot water and they’ll turn mushy.
  • Keep the Heat High: A hot wok gives you that quick sear and glossy finish. Don’t be afraid of a little sizzle.
  • Balance Is Everything: Taste your sauce before it hits the noodles — adjust with a pinch more sugar for sweetness or a squeeze of lime for tang.
  • Toss, Don’t Stir: Gently lift and turn the noodles with tongs so they don’t break apart.
  • Make It Your Own: Swap chicken for shrimp, go all tofu for vegetarian, or add crushed chili for a spicy kick.