Chicken, Tofu & Shrimp Pad Thai
Chicken and Tofu Pad Thai recipe
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
rice noodles
thai flat, or rice sticks |
|
| 1 | x |
vegetable oil
for deep-frying |
*
|
| ½ | pound |
tofu
firm, cut into tiny cubes |
|
| ¼ | cup |
peanut oil
|
|
| ½ | tablespoon |
garlic
chopped |
|
| ½ | cup |
chicken breasts
thinly sliced |
|
| ¼ | pound |
shrimp
peeled, cut in half the long way |
|
| 2 | large |
eggs
beaten |
|
| 1 | tablespoon |
shrimp
dried, powder |
*
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 3 | tablespoons |
peanuts, salted
finely chopped, dryroasted |
|
| 2 | tablespoons |
lime juice
freshly squeezed |
|
| 1 | tablespoon |
sugar
|
|
| 6 | tablespoons |
fish sauce
|
|
| ¼ | cup |
tamarind
|
*
|
| 2 | teaspoons |
chili and garlic paste
|
* |
| 2 | cups |
mung bean sprouts
|
|
| 2 | each |
limes
quartered |
|
| ⅓ | cup |
cilantro
|
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 4 | tablespoons |
peanuts
finely chopped, dryroasted type |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
rice noodles
thai flat, or rice sticks |
|
| 1 | x |
vegetable oil
for deep-frying |
*
|
| 226.8 | g |
tofu
firm, cut into tiny cubes |
|
| 59 | ml |
peanut oil
|
|
| 7.5 | ml |
garlic
chopped |
|
| 118 | ml |
chicken breasts
thinly sliced |
|
| 113.4 | g |
shrimp
peeled, cut in half the long way |
|
| 2 | large |
eggs
beaten |
|
| 15 | ml |
shrimp
dried, powder |
*
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 45 | ml |
peanuts, salted
finely chopped, dryroasted |
|
| 3E+1 | ml |
lime juice
freshly squeezed |
|
| 15 | ml |
sugar
|
|
| 9E+1 | ml |
fish sauce
|
|
| 59 | ml |
tamarind
|
*
|
| 1E+1 | ml |
chili and garlic paste
|
* |
| 473 | ml |
mung bean sprouts
|
|
| 2 | each |
limes
quartered |
|
| 79 | ml |
cilantro
|
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 6E+1 | ml |
peanuts
finely chopped, dryroasted type |
|
Directions
Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside.
Place the noodles in boiling water and cook just until the water returns to the boil.
Drain again.
Heat the oil for deep-frying to 375℉ (190℃) F and deep-fry the cut bean curd.
Be sure the pat the bean curd dry on a paper towel first so that it will not spatter fat on you.
Drain the bean curd and set aside.
Heat a large wok and add the peanut oil, garlic, and chicken.
Chow for a few minues and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd.
Toss well and chow for 3 to 4 minutes over medium-high heat.
Add the remaining ingredients, except the garnishes, and chow or stir for a few more minutes until the noodles are hot and tender.
Place on a serving platter with the garnishes, which are an integral part of the dish.
