Sunday, September 4, 2011

Chicken Tofu Pad Thai

This dish was adapted from Thai Kitchen's Shrimp Pad Thai recipe. Really easy and so delicious! You could omit the chicken and shrimp paste to make this recipe vegetarian friendly.
  • ricestick noodles, four servings
  • 500g chicken breast, sliced into bite size pieces
  • 2 cloves garlic, finely chopped
  • 1 Tbs tamarind puree
  • 1 Tbs kecap manis
  • 2 Tbs oil
  • 2 tsp shrimp paste
  • 1/4 cup palm sugar, chopped
  • 2 tsp extra tamarind puree, mixed with 1Tbs water
  • 3 spring onions, chopped into 1 inch lengths
  • 2 medium eggs, lightly beaten
  • 1/4 cup chopped chives
  • 1/4 cup roasted peanuts, coarsely broken up
  • 1 cup bean sprouts
  • 1 cup firm tofu, cut into thick strips (I purchased Thai flavoured pre-marinated tofu)
  • 1 cup beansprouts
  • 1/2 cup roasted peanuts, coursley broken up
  • 1/4 cup chopped chives
  • juice of half a lime

1. Marinate the chicken by combining the chicken, garlic, puree and kecap manis. Marinate for 1 hour.
2. Cook noodles according to packet directions, drain and set aside.
3. Heat a little cooking oil in a wok and add the chicken, stir fry until almost cooked, remove to a bowl.
4. Reheat oil and add shrimp paste, palm sugar and puree, briefly stir fry.
5. Add spring onions, stir. Push ingredients to the side of the wok and add the egg. Fry until almost cooked through.
6. Add noodles to wok, stir until coated with sauce. Add small amounts of water as required.
7. Add rest of ingredients, stir fry briefly. Remove from wok and serve with garnish.

To make the garnish:
Place all ingredients in a bowl and mix. Marinate in fridge for at least 15 minutes. Sprinkle this mixture over the cooked Pad Thai.  

Spring onions.


Marinated tofu.

Half of this 'accidentally' fell in my mouth while preparing.

The garnish.

Rice stick noodles.

Palm sugar cubes.....

....all chopped up!

Finished in the wok.

The result? The best Pad Thai I've EVER made!!

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