Pad Thai With Chicken & Tofu Recipe

Name: Pad Thai With Chicken & Tofu Recipe
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
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 g arlic 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)

Quick and flavorful Pad Thai with chicken, tofu, crunchy sprouts, peanuts, and a tangy-sweet sauce — better than takeout and ready in minutes.

⏱️ 30 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium 👁️ 31 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

4 servings

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 g arlic 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)

Steps

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)
Mix tamarind puree, brown sugar, fish sauce, and oyster sauce in a bowl.
Heat vegetable oil in a wok over high heat. Add garlic and onion, cook 30 seconds.
Add chicken, cook 2 minutes until mostly cooked through.
Push chicken to one side, pour eggs on the other. Scramble, then mix with chicken.
Add bean sprouts, tofu, noodles, and sauce. Toss gently for 1–2 minutes until sauce is absorbed.
Add green onions and half the peanuts. Toss quickly, then remove from heat.
Serve topped with remaining peanuts, lime wedges, and extra bean sprouts. Sprinkle with chilli if desired.