Pad Thai with Chicken or Tofu
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sauce:
  • 3 tablespoons fish sauce
  • Juice from one large lime
  • 2 tablespoons sugar
  • Noodles:
  • 8 ounces rice noodles (Pad Thai style)
  • 3 tablespoons vegetable oil or canola oil (divided)
  • 2 cloves garlic, minced
  • 4 shallots, thinly sliced
  • 16 ounces extra-firm tofu, cubed (or substitute 1 pound cooked chicken, cubed)
  • 2 eggs, lightly beaten
  • 1 cup fresh bean sprouts
  • ¼ cup chopped roasted peanuts
  • 2 tablespoons scallions or red peppers (garnish, optional)
  • 1 lime, cut into wedges (garnish, optional)
Instructions
  1. Heat two tablespoons of oil in wok or pan over high heat. Add garlic, shallots and tofu to pan and cook until tofu (or cooked chicken) is heated through and begins to caramelize around the edges. Set aside on a plate or in a large bowl.
  2. Add remaining tablespoon of oil to pan then pour in eggs; stir until cooked, about 1 minute. Make sure to break up the egg into small pieces. Reduce heat to low, add sauce and noodles to pan and mix well.
  3. Add cooked tofu and bean sprouts to noodles and toss. Garnish with cilantro, peanuts, scallions, and lime wedges and serve hot.
Recipe by In Good Taste at http://ingoodtaste.kitchen/tofu-pad-thai/