adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and tofu pad Thai
Chicken and tofu pad Thai
0 Likes
Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Prepare a flavorful stir-fry dish perfect for entertaining by beginning it a day in advance for optimal taste.
Ingredients:
  • 2 chicken breasts, thinly sliced
  • 82.50 ml kecap manis
  • 200g packet dried pad Thai noodles
  • 18.40 gm sunflower oil
  • 2 eggs, lightly beaten
  • 1/2 red onion, cut into thin wedges
  • 1 carrot, halved, sliced diagonally
  • 1 red capsicum, sliced
  • 1/2 head broccoli, cut into florets
  • 20.00 ml tamarind puree
  • 21.00 gm lime juice
  • 12.20 gm fish sauce
  • 20.00 ml palm sugar, grated
  • 20.80 gm tomato sauce
  • 1 bunch gai laan, trimmed, cut into 5cm lengths
  • 300g firm tofu, cubed
  • 40.00 ml peanuts, roasted salted, chopped
  • 62.50 ml fresh Thai basil leaves, torn, plus extra to serve
  • 62.50 ml fresh coriander leaves
  • 250.00 ml bean sprouts, trimmed
  • Red chilli, sliced, to serve
Instructions:
  • Place the chicken in an elegant glass or ceramic bowl. Add the garlic and drizzle half of the delightful kecap manis sauce. Gently mix until the chicken is perfectly coated. Cover the bowl and let it marinate in the fridge for 4 hours or, even better, overnight.
  • Prepare delicious Pad Thai noodles as per the instructions on the package. Once cooked, drain the noodles.
  • Heat 2 teaspoons of oil in a wok over high heat. Add the egg and swirl to cover the wok. Cook for 1 minute or until just set, then transfer to a board and roughly chop.
  • Heat the remaining oil in a wok and stir-fry the chicken in batches until browned and cooked through, about 2 to 3 minutes. Transfer to a bowl.
  • In a hot wok, sauté onion and carrot for 2 minutes. Add capsicum and broccoli, and continue to stir-fry for another 2 minutes until they start to char slightly.
  • Mix together the tamarind, lime juice, fish sauce, sugar, tomato sauce, and the remaining kecap manis. Pour the mixture into the wok and stir-fry for 30 seconds. Next, add the gai laan and noodles to the wok and stir-fry for 1 minute or until the noodles are heated through. Lastly, incorporate the tofu, peanuts, basil, coriander, bean sprouts, egg, and chicken. Season as needed, then stir-fry for an additional 30 seconds. Serve your dish garnished with chilli and extra basil.

Similar Recipes