Pad Thai With Chicken & Tofu Recipe

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  Rice Noodles, Dry(198g)
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  Tamarind Paste, Prepared(30g)
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  Brown sugar(45g)
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  Fish sauce(53g)
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  Oyster sauce(38g)
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  Vegetable oil(75g)
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  Garlic
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  Yellow Onion
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  Chicken Breast, Boneless Skinless(198g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Egg, Whole, Large(150g)
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  Bean Sprouts(600g)
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  Tofu, Firm(240g)
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  Green Onion (Scallion)(120g)
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  Peanuts, Dry Roasted(120g)
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  Lime
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  Chili powder
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  Bean Sprouts

Instructions

1. 1Place the rice noodles in a bowl and cover with boiling water. Soak for 5 minutes, then drain and rinse under cold water until cooled completely.
2. 2In a small bowl, whisk together the tamarind paste, brown sugar, fish sauce, and oyster sauce until the sugar dissolves. Set aside.
3. 3Cut the chicken breast into bite-sized pieces and press the tofu between paper towels to remove excess moisture, then cut into ½-inch cubes.
4. 4Heat the vegetable oil in a wok or large skillet over high heat. Add the minced garlic and diced onion, cooking for 30 seconds until fragrant.
5. 5Add the chicken pieces to the wok and cook for 3–4 minutes over high heat, stirring frequently, until the chicken is cooked through with no pink remaining internally.
6. 6Push the cooked chicken to the side of the wok. Pour the beaten eggs onto the empty space and scramble for 1–2 minutes until set, then toss together with the chicken.
7. 7Add the tofu cubes, drained noodles, bean sprouts, and reserved sauce to the wok. Toss gently and constantly for 1–2 minutes over high heat until the sauce coats everything evenly and the noodles are heated through.
8. 8Remove from heat, stir in the chopped green onions and half the peanuts, then divide evenly into 4 airtight containers while hot. Top each serving with remaining peanuts, lime wedges, extra bean sprouts, and a pinch of chili powder before serving.