A delicious and authentic recipe for Chicken Pad Thai, featuring pan-seared tofu, scrambled eggs, chicken, fresh vegetables, rice noodles, and a savory homemade sauce, finished with peanuts, basil, and lime.
1. Drain tofu between two towels (place something heavy on top) for 15-30 min; pan sear in 1 Tbsp of avocado oil with a sprinkle of salt and pepper for 2-3 mins per side until golden brown then remove from the pan; set aside.
2. Beat eggs with salt and pepper and then cook in a pan with 1 tsp oil in one flat sheet (like an open faced omelette); roll and slice into strips; set aside.
3. Mix together the ingredients for the sauce (2 Tbsp Soy Sauce, 2 Tbsp Rice Vinegar, 3 Tbsp Fish Sauce, 3 Tbsp + 1 tsp Brown Sugar, 1 Lime juice) and set aside; separately, bring a pot of salted water to a boil.
4. In a large wok or pan over medium high heat, stir fry the garlic, shallot, and carrot in 2 tsp oil until shallots are translucent (2-3 min).
5. Add the chicken and sprinkle with salt and pepper; stir fry until chicken is almost cooked through then add the beansprouts and 2/3 of the scallions (save 1/3 to add in at the end) and stir fry for 1-2 more minutes then turn off the heat until noodles are ready.
6. Boil noodles according to package directions until very chewy (because they will continue to cook in the sauce); drain and rinse under cold water then add to the pan with the veggies and chicken.
7. Turn the heat back up to medium high and then add the sauce and cook until most of the liquid has been absorbed.
8. Add the peanuts, basil, lime, and the rest of the scallions; garnish with chopped peanuts and a lime wedge and enjoy!
