Spicy Chicken Pad Thai Noodles With Tofu and Shrimps

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I've done slight variations in the original recipe to make it bit spicier and more fulfilling. Addition of chicken, shrimps, and tofu makes it a wholesome main course meal. Although authentic Pad Thai noodles are made with rice noodles, you can also try them with regular noodles in case you struggle to find the former type of noodles. The following recipe can be transformed into a vegetarian version by removing eggs, chicken, and shrimps and replacing them with mix vegetables. Similarly, the quantity of spice can also be moderated as per your taste. Vegetarians can use baby corns, broccoli, and seasonal veggies to make this recipe. So, let's make this scrumptious noodle recipe in a few easy steps for everyone.

Spicy Chicken Pad Thai Noodles
Spicy Chicken Pad Thai Noodles With Tofu And Shrimps
Author:

Classic chicken pad Thai noodles

Do try this hot and spicy chicken pad Thai noodles loaded with delicious tofu and flavored shrimps which are enhanced with select spices and pungent sauces.

Preparation Time: 20 minutes
Cooking time: 25 minutes
Servings: 4

Ingredients:
  • 300 gm Thai rice noodles
  • 250 gm boneless chicken (coarsely chopped)
  • 150 gm fresh deveined shrimps (small)
  • 100 gm tofu (cut in 1/2" cubes)
  • 4 eggs (whipped)
  • 1/3 cup chicken stock
  • 4 to 6 garlic (finely minced)
  • 1 medium sized onion (finely chopped)
  • 2 to 3 green chilies (finely chopped)
  • 1 tsp soy sauce
  • 1/2 tsp fish sauce
  • 1/3 cup peanuts (roasted & crushed)
  • 4 green onions (finely chopped)
  • 1 cup sprouted beans
  • 1 tbsp tamarind paste
  • 1/2 tsp chilli sauce
  • 2 tbsp brown sugar
  • 1/3 cup coriander (chopped)
  • 2/3 tbsp lime juice
  • vegetable oil for stir frying
  • 1/3 tbsp chili flakes (optional)

Instructions:

  1. First of all, we will prepare the pad Thai sauce, which is an essential part of any pad Thai preparation. Mix tamarind paste in 1/2 cup of lukewarm water. Mix this paste with chili sauce, fish sauce, and brown sugar and simmer for 2 minutes. Let the sauce cool down.
  2. Meanwhile, take chicken, shrimps, and tofu in a bowl and add soy sauce and lime juice to it. Mix well and keep the marinated trio aside. I've done this variation to make the preparation tangy and heavenly delightful.
  3. Soak the noodles in hot water for 6 minutes. Drain the water and keep aside.
  4. Heat wok/saucepan and add 3-4 tbsp of oil. Add garlic, onion and green chilies and saute until onions become translucent. Make sure you do not overcook onions (dark golden brown), else the dish will taste completely different.
  5. Add marinated chicken, shrimps, and tofu and stir-fry for 2 minutes. Add half of the chicken stock and cook till the chicken and shrimps are half cooked (3-4 minutes).
  6. Add the noodles and pad Thai sauce and toss until everything is mixed well. Add the remaining chicken stock and stir-fry for 30 seconds.
  7. Make some space for eggs in the middle and stir them until scrambled. Toss again and mix it thoroughly. Add sprouted beans, crushed peanuts and half of the chopped green onions. Sprinkle chili flakes as per your taste. Toss and stir-fry for 2 more minutes.
  8. Transfer to serving plate and garnish it with lime wedges, chopped coriander and remaining spring onions.

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