Pad Thai with Chicken and Tofu

Pad Thai with Chicken & Tofu

lactose free

1 block tofu
1 big carrot, grated
200 g chicken breast, diced
100 g sugar peas
200 g zucchini, diced
1 spring onion
4 garlic cloves, minced
3 cm fresh ginger, minced
2 red Thai Chilis, chopped
2 tbs palm sugar
200 g bean sprouts
400 g rice noodles
2 eggs
2 tbs oyster sauce
2 tbs peanut oil
1 pn shrimp paste
1 tbs fish sauce
Lime juice, Roasted peanuts and fresh coriander leaves to serve

Pad Thai is a famous street food dish in Thailand all over the country. In Bangkok many street stalls offer fresh Pad Thai. It is a great snack and can also be a filling meal. Our version of Pad Thai is with fried and crispy Tofu.

Prepare fried marinated tofu (see pumpkin soup recipe).
Prepare pad thai sauce: Mix in a bowl shrimp paste, fish sauce, palm sugar, oyster sauce, and 3 tbs hot water.
Soak rice noodles in warm water. They should be still stiff when you add them to the pan.
Scramble eggs separately and set aside
Fry garlic, ginger, and chili in peanut oil for around 1 minute, until garlic is golden.
Add zucchini and cook for 2-3 minutes until zucchini is half cooked
Add carrots and sweet peas, cook for another 2 minutes until sweet peas are almost cooked
Add tofu, eggs, noodles, and pad thai sauce, mix and stir until even. Add hot water as needed to soften noodles. Add fish sauce, oyster sauce as needed.
When noodles are almost done, turn heat off. Stir in bean sprouts and add spring onions.
Serve with lime wedges squeezed over, crushed peanuts, and fresh coriander.
In Thailand you can find Nam Pla Prik on every table.

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