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Homemade Pad Thai With Chicken & Tofu recipe photo

Pad Thai With Chicken & Tofu

A classic stir-fried Pad Thai combining chicken and tofu with a tangy tamarind-based sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Large Bowl
  • Wok or large skillet
  • Spatula or tongs
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Colander

Ingredients
  

  • 7 oz rice noodles
  • 2 tbsp tamarind puree
  • 3 tbsp brown sugar
  • 3.5 tbsp fish sauce
  • 2.5 tbsp oyster sauce
  • 5 tbsp vegetable oil
  • 3.5 cloves garlic, minced
  • 1 onion, sliced
  • 7 oz chicken breast, minced
  • 3 eggs, slightly whisked
  • 2.5 cups bean sprouts
  • 1 cup tofu, cut into small cubes
  • 0.5 cup green onions, sliced
  • 0.5 cup roasted peanuts, chopped
  • lime wedges
  • ground chili (optional)
  • extra bean sprouts for serving

Instructions
 

  • Place the rice noodles in a large bowl and cover with boiling water; soak for 5 minutes only, then drain and rinse under cold water to stop cooking.
  • In a small bowl, whisk together tamarind puree, brown sugar, fish sauce, and oyster sauce until the sugar dissolves.
  • Heat the vegetable oil in a wok or large skillet over high heat until shimmering.
  • Add the minced garlic and sliced onion to the hot wok and stir-fry about 30 seconds until fragrant.
  • Add the minced chicken and cook, stirring, about 2 minutes until mostly cooked through.
  • Push the chicken to one side of the wok, pour the whisked eggs into the empty side, scramble until just set, then combine with the chicken.
  • Add the tofu, drained noodles, and bean sprouts, then pour the sauce over; toss gently for 1–2 minutes until the sauce is absorbed and noodles are heated through.
  • Stir in the sliced green onions and half of the chopped peanuts, toss briefly, then remove from heat.
  • Serve immediately topped with the remaining peanuts, lime wedges, extra bean sprouts, and a sprinkle of ground chili if desired.

Notes

  • Do not over-soak the noodles; they should be pliable but still slightly firm.
  • Keep the wok very hot for a quick sear and glossy finish.
  • Taste the sauce before adding to adjust sweetness or tang as needed.
  • Gently lift and turn the noodles with tongs so they don’t break.
  • Substitute shrimp or use all tofu to make it vegetarian.