Griddled tofu and chicken pad thai

  • 250g extra-firm tofu
  • 2 boneless, skinless, chicken breasts (250g each)
  • 30 ml peanut oil, plus more for brushing
  • Salt and freshly ground pepper
  • 15g shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp. ancho chilli pepper powder
  • 60 ml tamarind paste, reconstituted in 60 ml water
  • 60 ml rice vinegar
  • 30 ml fish sauce
  • 2 tbsp. muscovado sugar
  • 60 ml creamy peanut butter
  • 500g thai rice noodles, soaked in hot water for 15 minutes and drained
  • 20g spring onion, thinly sliced
  • 20g coriander leaves, chopped
  • 125g bean sprouts
  • 50g cashews, toasted and coarsely chopped
  • 2 limes, halved and griddled
1) Heat griddle to high. Brush both sides of tofu and chicken with oil and season with salt and pepper. Griddle the tofu on each side for 2 to 3 minutes or until slightly charred, remove, and cut into thin slices. Griddle the chicken for 4 minutes per side or until slightly charred and just cooked through, remove, and cut into thin slices.

2) Meanwhile, heat 30 ml of oil in a medium saucepan on the grates of the grill or side burner on the grill. Add the shallots and garlic and cook until soft. Add the chili pepper powder and cook for 10 seconds. Add the tamarind mixture, vinegar, fish sauce, sugar, and peanut butter and bring to a boil.

3) Place the cooked noodles, tofu, and chicken in a large bowl. Pour the boiling sauce over the noodles and toss gently until until combined. Fold in the spring onion, coriander, and bean sprouts and top with the chopped nuts. Serve with griddled limes on the side.

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