Description
This authentic Pad Thai with chicken and tofu is a classic Thai street food dish that’s sweet, savory, and tangy, made with rice noodles, protein, and a flavorful tamarind-based sauce.
Ingredients
Scale
- 8 oz flat rice noodles (Pad Thai noodles)
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar (or brown sugar)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons vegetable oil
- 2 boneless skinless chicken breasts (thinly sliced)
- 7 oz extra-firm tofu (cut into small cubes)
- 2 cloves garlic (minced)
- 2 eggs
- 1 cup bean sprouts
- 3 green onions (sliced)
- 1/4 cup roasted peanuts (crushed)
- Lime wedges (for serving)
- Fresh cilantro (chopped, for garnish)
- Dried red chili flakes (to taste)
Instructions
- Soak rice noodles in warm water for 30 minutes until softened. Drain and set aside.
- In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, soy sauce, and rice vinegar. Set aside.
- Heat 1 tablespoon oil in a large wok or skillet over high heat. Add chicken and cook until golden and cooked through, about 4-5 minutes. Remove and set aside.
- Add remaining 1 tablespoon oil to the wok. Add tofu and cook until crispy, about 3-4 minutes. Remove and set aside.
- Add garlic to the wok and stir for 30 seconds. Push to one side and crack the eggs into the wok. Scramble until just set.
- Add the drained noodles, chicken, tofu, and tamarind sauce. Toss everything together for 2-3 minutes until noodles are coated and tender.
- Add bean sprouts and green onions. Toss for another minute.
- Serve immediately, topped with crushed peanuts, cilantro, lime wedges, and chili flakes.
Notes
For a vegetarian version, omit chicken and use extra tofu. Adjust tamarind paste and sugar to balance sweet and sour flavors.
Nutrition
- Calories: 540
- Sugar: 12g
- Fat: 22g
- Carbohydrates: 58g
- Protein: 32g