Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon (15 ml) soy sauce
  • 1 teaspoon (5 ml) cornstarch
  • 1/2 teaspoon (2.5 ml) ground white pepper
  • 1/4 cup (60 ml) tamarind paste (or concentrate)
  • 1/4 cup (60 ml) fish sauce
  • 1/4 cup (60 ml) palm sugar (or brown sugar), packed
  • 2 tablespoons (30 ml) rice vinegar
  • 1 tablespoon (15 ml) sriracha (or chili garlic sauce), optional
  • 8 oz (225g) dried flat rice noodles (1/4 inch wide)
  • 2 tablespoons (30 ml) vegetable oil
  • 2 cloves garlic, minced
  • 1/2 cup (50g) firm tofu, pressed and cubed
  • 2 large eggs, lightly beaten
  • 1 cup (100g) bean sprouts
  • 1/2 cup (50g) Chinese chives (or scallions), cut into 1-inch pieces
  • 1/4 cup (25g) roasted peanuts, chopped
  • Lime wedges, for serving

Instructions:

  1. Combine chicken with soy sauce, cornstarch, and white pepper in a bowl. Let sit while prepping other ingredients (at least 10 minutes).
  2. Whisk together tamarind paste, fish sauce, palm sugar, rice vinegar, and sriracha (if using) in a bowl. Set aside.
  3. Cook rice noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
  4. Heat 1 tablespoon of vegetable oil in the wok over medium-high heat. Add marinated chicken and cook until cooked through and slightly browned. Remove the chicken and set aside.
  5. Add the remaining tablespoon of oil to the wok. Add the minced garlic and tofu and sauté until fragrant and tofu is lightly browned.
  6. Push the tofu mixture to one side of the wok. Pour in the beaten eggs and scramble until just cooked.
  7. Add the cooked noodles, cooked chicken, and Pad Thai sauce to the wok. Toss everything together until well coated and heated through.
  8. Add bean sprouts and Chinese chives (or scallions) to the wok. Toss briefly until just wilted.
  9. Transfer Pad Thai to serving plates. Garnish with chopped peanuts and serve immediately with lime wedges.