Having grown up just a few miles from Thai Town in LA, I’m fortunate to have tried a solid amount of Thai cuisine. I’ve always been drawn to the Thai flavor profiles, found especially in noodle dishes like pad see ew and pad thai. Not only are the dishes perfectly well-balanced with spice, heat, umami, and citrus, but they are also loaded with fragrant, fun ingredients that make every bite something new. Thai food is unpretentious and sharing is encouraged.
This crispy tofu & chicken pad thai recipe, albeit Americanized, is a fun, flavor-packed homage to the variety of delicious noodle dishes I hold near & dear to my heart. After your first bite, you’ll find it’s tangy, hot, salty, and full of texture. Add a spritz of lime to brighten the flavor and cut through the heat. In lieu of nuts, garnish with habanero Biena Chickpea Snacks, which add crunch and spice. While it’s filling, you’ll definitely want to go back for seconds. Bon appetit!
Crispy Tofu & Chicken Pad Thai
10 oz Dry rice noodles
1/2 lb Chicken breast, sliced
7-8 oz or half package of extra firm tofu, cut into 1″ matchsticks
3 Tbsp coconut oil or vegetable oil
1/4 cup dark-brown sugar
1/3 cup lime juice
1/2 cup soy sauce
3 Tbsp mirin
2 Tbsp fish sauce
2 Tbsp anchovy paste *optional
4 green onions, whites thinly sliced & greens sliced into 1″ pieces
3 cloves garlic, minced
3 shallots, thinly sliced
2 Serrano peppers, sliced
Cilantro, bean sprouts, sliced lime, and Biena Snack chickpeas for garnish
1. Fry tofu. Slice tofu into matchstick pieces, about 1-inch long. Add a couple tablespoons of coconut or vegetable oil to a hot non-stick pan and fry the tofu until golden on each side. Remove tofu from pan and set aside.
2. Soak noodles. Soak dry noodles in hot water until tender, ~5-7 minutes. Drain once tender.
3. Cook chicken. Cook chicken, garlic, and shallots in the pan on medium heat. Add more coconut or vegetable oil to the pan if needed.
4. Make the sauce. While the chicken is cooking, combine the soy sauce, fish sauce, lime juice, brown sugar, and mirin in a mixing bowl. If you want a little more umami flavor, you can add anchovy paste. Whisk ingredients until homogeneous, then set aside.
5. Add noodles. Add noodles to the chicken mixture in the pan, then slowly add the sauce to prevent the noodles from sticking. Mix in green onion, Serrano peppers, and tofu.
6. Add egg. Push noodles to one side of the pan, crack the eggs on the hot pan, then mix eggs into the noodles. Stir fry ingredients until evenly mixed.
7. Plate & enjoy. Plate the pad thai and garnish with bean sprouts, cilantro, lime wedges, and Biena Snack chickpeas.
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