| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 ounces extra-firm tofu
- 2 (8-ounce) boneless, skinless, chicken breasts
- 2 tablespoons peanut oil, plus more for brushing
- Salt and freshly ground pepper
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon ancho chili powder
- 1/4 cup tamarind paste, reconstituted in 1/4 cup water
- 1/4 cup rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1/4 cup creamy peanut butter
- 1 pound Thai rice noodles, soaked in hot water for 15 minutes and drained
- 1/4 cup thinly sliced green onion
- 1/4 cup chopped cilantro leaves
- 4 ounces bean sprouts
- 1/4 cup cashews, toasted and coarsely chopped
- 2 limes, halved and grilled
Instructions
- Heat grill to high. Brush both sides of tofu and chicken with oil and season with salt and pepper. Grill the tofu on each side for 2 to 3 minutes or until slightly charred, remove, and cut into thin slices. Grill the chicken for 4 minutes per side or until slightly charred and just cooked through, remove, and cut into thin slices.
- Meanwhile, heat 2 tablespoons of oil in a medium saucepan on the grates of the grill or side burner on the grill. Add the shallots and garlic and cook until soft. Add the ancho powder and cook for 10 seconds. Add the tamarind mixture, vinegar, fish sauce, brown sugar, and peanut butter and bring to a boil. Place the cooked noodles, tofu, and chicken in a large bowl. Pour the boiling sauce over the noodles and toss gently until until combined. Fold in the green onion, cilantro, and bean sprouts and top with the chopped nuts. Serve with grilled limes on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 580 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 30 g |
| Cholesterol | 55 mg |
| Sodium | 716 mg |
Reviews
This was a good recipe! Definitely keep the same sauce amount as it calls for though. I followed another review that said to use twice the sauce and it turned out way too thick.
The recipe was good but I suggest WAY LESS noodles— if you use the 1lb of noodles, DOUBLE he sauce. Overall I would recommend
I haven’t made this yet. Although I find it a bit worrysome that the picture doesn’t look at all like his finished product in the video. I’ve never seen Chicken Pad Thai as red as his in the video. :/
Great! Definitely will be making this again. Unfortunately the commissary didn’t have tamarind paste and my husband and I didn’t feel like driving out in town so I used a 1/4 cup lime juice, 1/4 cup water and 1 1/2 teaspoon brown sugar in its place. Didn’t hurt the flavor at all!
The sauce is a little heavy and thick. I would do a little less tamarind paste and maybe throw in a quarter cup of chicken stock just to thin it out. Otherwise, it’s very authentic and tasty!
I wish we could score half-stars; this was closer to 2 1/2 than 3 to start off. I reduced the noodles (thank goodness because there were still tons and followed the recipe closely. I’m an experienced cook, but I don’t have as much experience with Asian cooking, so I typically try to follow the recipe the first time. I drove about 45 miles (no exaggeration on a quest for tamarind paste, that’s how sure I was to follow the recipe. I did add red pepper flakes because I wanted a spicy Thai kick; could have used more. I read another reviewer’s post before I started this one that said he was disappointed by the flavor. Me, too. I think the recipe has hope, though. Aside from a good dose of red pepper flakes, a bit more sweet would help, possibly more liquid. I added stevia, milk, & cayenne pepper to the leftovers. Had more pleasing flavor, and with a bit of tweaking, we will end up enjoying this recipe more. I’d probably give 3 1/2 stars pushing 4 to the tweaked leftovers.
I didn’t have all the ingredients (and was too lazy to run out to the store and also didn’t use the chicken but this sauce was amazing! one of the best I’ve had – except maybe a little spicy (perhaps I added too many red pepper flakes 😮
Chicken was great, but follow the noodle soaking instructions from the bag not this recipe.
I followed the recipe almost exactly except I substituted tamarind juice for the paste, regular chili powder, and used less noodles based on others’ recommendations.
We like our sauces thick, so I just reduced the sauce down a little.
I used a cast iron grill pan and it worked great! YUMMY IN YOUR TUMMY!
We like our sauces thick, so I just reduced the sauce down a little.
I used a cast iron grill pan and it worked great! YUMMY IN YOUR TUMMY!
I went out and purchased all the missing ingredients that I didn’t already have and made this dish exactly as the recipe is spelled out. The final flavor was not even close to what I thought it would be. Very much on the “sour” side and pungent. The flavors really did nothing for me at all, even if I was expecting something else. I would not make this dish again. Bobby has too many other wonderful dishes that I keep on going back to.