Pad Thai with Chicken and Tofu
Pad Thai noodles (available at most ethnic markets and specialty food stores)
4 small chicken breasts cut into small chunks
Tofu cut into cubes
4 eggs scrambled (I use fake eggs which are lower in cholesterol and just as tasty)
1 tablespoon fish sauce
2-3 tablespoons Pad Thai sauce (traditionally oyster sauce is used however I like to switch it up and test different sauces).
3 tablespoons vegetable oil
7-8 large cloves of garlic finely minced
1 1/2 cups sliced red cabbage
1 1/2 cups bean sprouts
1 handful Thai chiles
1/4 cup ground peanuts
1 handful halved peanuts (for garnish)
1/4 cup chopped green onions (for garnish)
1 lime cut into wedges
1. Soak noodles in a bowl of cold water for 30 minutes, or until they are completely limp and flexible
2. Heat garlic and oil in the wok on medium-high heat until garlic is fragrant and browning3. Add in chicken and turn heat up, wait until chicken is fully cooked (you may need to add some water) and push it to the side of the wok. Pour eggs into the wok and scramble quickly.
4. Add tofu and noodles, pour fish sauce and Pad Thai sauce over noodles. Using wooden utensils, mix quickly so that the sauces, chicken, tofu, egg and noodles are completely blended and evenly coated with the sauce (you may need to add in more). Then mix in peanuts, continuing to mix and lastly add in cabbage and bean sprouts. Mix and cook for another couple minutes just until cabbage gets soft but not wilted, then turn off heat.
5. Serve with peanut halves, green onions and a lime wedge.