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Pad Thai With Chicken & Tofu Recipe
Quick and flavorful Pad Thai with chicken, tofu, crunchy sprouts, peanuts, and a tangy-sweet sauce — better than takeout and ready in minutes.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
📝 Preparation Steps
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.
tamarind puree2 tbspbrown sugar3 tbsp
3
Heat vegetable oil in a wok over high heat. Add garlic and onion, cook ⏱️ 30 seconds.
vegetable oil5 tbsponion (sliced)1½ cup green onions (sliced)
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.
eggs (lightly whisked)3
6
Add bean sprouts, tofu, noodles, and sauce. Toss gently for 1–⏱️ 2 minutes until sauce is absorbed.
tofu (cut into small cubes)1 cup
7
Add green onions and half the peanuts. Toss quickly, then remove from heat.
onion (sliced)1½ cup green onions (sliced)
8
Serve topped with remaining peanuts, lime wedges, and extra bean sprouts. Sprinkle with chilli if desired.
lime wedgesextra bean sprouts (for serving)
Nutrition Facts
calories
781 kcal
fat Content
40 g
serving Size
1 serving
fiber Content
6 g
sugar Content
21 g
sodium Content
2383 mg
protein Content
32 g
trans Fat Content
0.2 g
cholesterol Content
155 mg
carbohydrate Content
76 g
saturated Fat Content
7 g
unsaturated Fat Content
31 g
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