Chicken and tofu pad Thai

Recipes / Meat

Stir-fry your way to a classic with this entertainers delight. Start this recipe a day ahead for maximum flavour payoff.

Recipe «Chicken and tofu pad Thai» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 chicken breasts, thinly sliced, 2 garlic cloves, crushed, 1/3 cup kecap manis, 200g packet dried pad Thai noodles, 1 tbsp 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, 1 tbsp tamarind puree, 1 tbsp lime juice, 2 tsp fish sauce, 1 tbsp palm sugar, grated, 1 tbsp tomato sauce, 1 bunch gai laan, trimmed, cut into 5cm lengths.

Ingredients:

  • 2 chicken breasts, thinly sliced 
  • 2 garlic cloves, crushed 
  • 1/3 cup kecap manis 
  • 200g packet dried pad Thai noodles 
  • 1 tbsp 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 
  • 1 tbsp tamarind puree 
  • 1 tbsp lime juice 
  • 2 tsp fish sauce 
  • 1 tbsp palm sugar, grated 
  • 1 tbsp tomato sauce 
  • 1 bunch gai laan, trimmed, cut into 5cm lengths 
  • 300g firm tofu, cubed 
  • 2 tbsp peanuts, roasted salted, chopped 
  • 1/4 cup fresh Thai basil leaves, torn, plus extra to serve 
  • 1/4 cup fresh coriander leaves 

Instructions

  1. Place chicken in a glass or ceramic bowl. Add garlic and 1/2 the kecap manis. Toss to coat. Cover. Refrigerate for 4 hours or overnight.
  2. Cook pad Thai noodles following packet directions. Drain.
  3. Meanwhile, heat 2 teaspoons oil in a wok over high heat. Add egg. Swirl to cover base of wok. Cook for 1 minute or until just set. Transfer to a board. Roughly chop.
  4. Heat remaining oil in wok. Stir-fry chicken, in batches, for 2 to 3 minutes until browned all over and cooked through. Transfer to a bowl.
  5. Add onion and carrot to wok. Stir-fry for 2 minutes. Add capsicum and broccoli. Stir-fry for 2 minutes or until starting to char.
  6. Combine tamarind, lime juice, fish sauce, sugar, tomato sauce and remaining kecap manis. Add to wok. Stir-fry for 30 seconds. Add gai laan and noodles. Stir-fry for 1 minute or until noodles are heated through. Add tofu, peanuts, basil, coriander, bean sprouts, egg and chicken. Season. Stir-fry for 30 seconds. Serve topped with chilli and extra basil.