Pad Thai con Pollo y Tofú

Ingredientes

• 7 oz rice noodles
• 2 tbsp tamarind puree
• 3 tbsp brown sugar
• 3 1/2 tbsp fish sauce
• 2 1/2 tbsp oyster sauce
• 5 tbsp vegetable oil
• 3 1/2 garlic cloves
• 1 onion (sliced)
• 7 oz chicken breast (minced)
• 3 eggs (lightly whisked)
• 2 1/2 cups bean sprouts
• 1 cup tofu (cut into small cubes)
• 1/2 cup green onions (sliced)
• 1/2 cup roasted peanuts (chopped)
• lime wedges
• ground chili (optional)
• extra bean sprouts (for serving)

Preparación

1. 1

   Place noodles in a bowl, cover with boiling water. Soak 5 minutes, then drain and rinse under cold water. (don’t leave them sitting for more than 5 minutes)

2. 2

   Mix tamarind puree, brown sugar, fish sauce, and oyster sauce in a bowl.

3. 3

   Heat vegetable oil in a wok over high heat. Add garlic and onion, cook 30 seconds.

4. 4

   Add chicken, cook 2 minutes until mostly cooked through.

5. 5

   Push chicken to one side, pour eggs on the other. Scramble, then mix with chicken.

6. 6

   Add bean sprouts, tofu, noodles, and sauce. Toss gently for 1–2 minutes until sauce is absorbed.

7. 7

   Add green onions and half the peanuts. Toss quickly, then remove from heat.

8. 8

   Serve topped with remaining peanuts, lime wedges, and extra bean sprouts. Sprinkle with chilli if desired.