Directions

• Step 1: Prepare the Rice Noodles: Start by boiling a pot of water. Once it’s boiling, add the 7 oz of rice noodles and cook according to the package instructions until they are al dente. Drain and rinse them under cold water to stop the cooking process. Set aside.
• Step 2: Make the Sauce: In a small bowl, combine the tamarind puree, brown sugar, fish sauce, and oyster sauce. Stir well until the sugar dissolves completely. This sauce will be the magic that brings all the flavors together.
• Step 3: Cook the Chicken and Tofu: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the minced chicken and cook until no longer pink, about 4-5 minutes. Add the cubed tofu and continue to cook for another 3-4 minutes, allowing the tofu to brown slightly.
• Step 4: Add Vegetables: Push the chicken and tofu to one side of the skillet and add the remaining 3 tablespoons of vegetable oil. Add the minced garlic and sliced onion, sautéing until fragrant and the onion becomes translucent.
• Step 5: Whisk in Eggs: Pour the slightly whisked eggs into the skillet, scrambling them until just set. Mix everything together, ensuring the eggs are evenly distributed.
• Step 6: Combine Noodles and Sauce: Add the cooked rice noodles and the prepared sauce to the skillet. Toss everything together gently, ensuring the noodles are well coated with the sauce and combined with the chicken, tofu, and vegetables.
• Step 7: Add Final Touches: Fold in the bean sprouts and green onions last, allowing them to wilt slightly from the heat. Remove from heat and prepare to serve.
• Step 8: Serve and Enjoy: Dish out your Pad Thai With Chicken & Tofu onto plates, topping each serving with a sprinkle of chopped roasted peanuts, extra bean sprouts, and lime wedges on the side. Add ground chili if you prefer a spicy kick.