Recipe courtesy of Bobby Flay
Episode: Thai
Total:
35 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
35 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Heat grill to high. Brush both sides of tofu and chicken with oil and season with salt and pepper. Grill the tofu on each side for 2 to 3 minutes or until slightly charred, remove, and cut into thin slices. Grill the chicken for 4 minutes per side or until slightly charred and just cooked through, remove, and cut into thin slices.

Meanwhile, heat 2 tablespoons 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 ancho powder and cook for 10 seconds. Add the tamarind mixture, vinegar, fish sauce, brown sugar, and peanut butter and bring to a boil. 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 green onion, cilantro, and bean sprouts and top with the chopped nuts. Serve with grilled limes on the side.

More from:

Bobby Flay Fit

IDEAS YOU'LL LOVE

Stir-Fried Thai Noodles: Pad Thai

Recipe courtesy of Tyler Florence

Chicken Enchilasagna

Recipe courtesy of Ree Drummond

Chopped Grilled Chicken Kelaguen Mannok

Recipe courtesy of Guy Fieri

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Chinese Chicken Salad

Recipe courtesy of Ellie Krieger

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Chicken Parmesan

Recipe courtesy of Ayesha Curry

Chicken with Wild Mushrooms

Recipe courtesy of Ina Garten

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking