Pad Thai with Chicken and Tofu

In 2007 I went backpacking through Thailand and the street food there blew me away. I was eating cartons of Pad Thai for less than $1. Thai cooking is very fresh and spicy. In the northern city of Chaing Mai I took an all day Thai cooking class at the BaanThai Cookery School. There I learned how easy it is to make delicious Thai food! As soon as I arrived back in the USA, I bought myself a $19.00 wok by the Martha Stewart brand at Macy's. As I began making my own Thai food, I've started getting creative with Pad Thai and adding in new vegetables and using variations of the traditional sauces. Pad Thai, can have a lot of sodium because it uses oyster sauce and fish sauce, so instead I opted for a low sodium pad thai suace and a small amount of fish sauce. Pad Thai is a fast cooking, fresh tasting, delicious meal that is perfect for large groups. Because the dish cooks so quickly, it is best to pre-cut everything and have it all ready to go!

Pad Thai with Chicken and Tofu
(serves 3-4)

Ingredients:
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

Directions:

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 browning

3. 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.