Chicken and Tofu Pad Thai

Chicken and Tofu Pad Thai


20 minutes








Contains Nuts, Dairy Free

Making this recipe


280g tofu, cut into chunks
300g chicken, cut into chunks
1 egg
200g flat rice noodles or rice sticks
4 cloves of garlic, minced
2 shallots, chopped
1 onion, chopped
1 lime
20g of chives
1 handful of chopped peanuts
2 handfuls of bean sprouts
Cooking oil

For the sauce:
2 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp soy sauce
4 tbsp light brown sugar
2 tbsp tamarind paste (can also use rice vinegar)
½ tsp cayenne pepper

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Healthy and delicious Chicken and Tofu Pad Thai for you to try…

Step 1:

In a saucepan, boil the noodles for five minutes or until tender. Set aside.

Step 2:

Mix the sauce ingredients in a bowl. Set aside.

Step 3:

Heat oil in a wok and lightly fry the garlic, onions and shallots until soft. Add the chicken and tofu and cook until golden brown.

Step 4:

Push the chicken and tofu to one side of the pan, and crack the egg into the other side. Scramble and then mix into the chicken and tofu.

Step 5:

Add the sauce, beansprouts and cooked noodles. Mix well until the sauce is evenly coated.

Step 6:

Add the chives, stir through and quickly remove from heat.

Serve with a sprinkling of peanuts and a squeeze of lime.