Time: 35 min.
Complexity: easily
Servings: 4 - 6

Pad Thai with grilled chicken and tofu - a detailed recipe.

Ingredients:

• 225 g of very firm tofu
• 2 boneless, skinless chicken breasts (225g)
• 450g Thai rice noodles (soak in hot water for 15 minutes and drain)
• 2 tablespoons peanut butter, plus more for greasing
• Salt and ground black pepper
• 2 finely chopped shallots
• 2 finely chopped cloves of garlic
• 1 tbsp ancho chili powder
• 1/4 cup tamarind paste (diluted in 1/4 cup water)
• 1/4 tbsp. rice vinegar
• 2 cups fish sauce
• 2 tbsp. l. brown sugar
• 1/4 tbsp. creamy peanut butter
• 1/4 cup thinly sliced ​​green onions
• 1/4 cup chopped cilantro leaves
• 110 g bean sprouts
• 1/4 cup toasted and coarsely chopped cashews
• 2 limes, halved and grilled

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, tofu, rice noodles, Peanut butter, shallots, garlic, ancho pepper, tamarind, rice vinegar, fish sauce, brown sugar, Peanut butter, cashew nuts, lime, cilantro

We recommend

Preparation:

Step 1
• Preheat the grill to high. Brush both sides of the tofu and chicken with oil and season with salt and pepper.
  
  Grill the tofu for 2-3 minutes per side until striped, remove, and slice thinly. Grill the chicken for 4 minutes per side until striped and cooked through, remove, and slice thinly.
Step 2
• Meanwhile, heat 2 tablespoons oil in a medium skillet on the grill grate or side burner.
  
  Add the shallots and garlic and sauté until soft. Add the ancho chili powder and cook for 10 seconds. Add the tamarind mixture, rice 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 in the simmering sauce and toss gently. Add green onions, cilantro, bean sprouts, and chopped nuts. Serve with grilled limes.

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