1 Video | Photo: Grilled Tofu and Chicken Pad Thai Recipe
Ingredients
- 8 ounces extra-firm tofu
- 2 (8-ounce) boneless, skinless, chicken breasts
- 2 tablespoons peanut oil, plus more for brushing
- Salt and freshly ground pepper
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon ancho chili powder
- 1/4 cup tamarind paste, reconstituted in 1/4 cup water
- 1/4 cup rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1/4 cup creamy peanut butter
- 1 pound Thai rice noodles, soaked in hot water for 15 minutes and drained
- 1/4 cup thinly sliced green onion
- 1/4 cup chopped cilantro leaves
- 4 ounces bean sprouts
- 1/4 cup cashews, toasted and coarsely chopped
- 2 limes, halved and grilled
Directions
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.
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By michellejlawler
on September 20, 2011
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The sauce is a little heavy and thick. I would do a little less tamarind paste and maybe throw in a quarter cup of chicken stock just to thin it out. Otherwise, it's very authentic and tasty!
By luv2bake2
Sunny South
on September 17, 2011
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I wish we could score half-stars; this was closer to 2 1/2 than 3 to start off. I reduced the noodles (thank goodness because there were still tons and followed the recipe closely. I'm an experienced cook, but I don't have as much experience with Asian cooking, so I typically try to follow the recipe the first time. I drove about 45 miles (no exaggeration on a quest for tamarind paste, that's how sure I was to follow the recipe. I did add red pepper flakes because I wanted a spicy Thai kick; could have used more. I read another reviewer's post before I started this one that said he was disappointed by the flavor. Me, too. I think the recipe has hope, though. Aside from a good dose of red pepper flakes, a bit more sweet would help, possibly more liquid. I added stevia, milk, & cayenne pepper to the leftovers. Had more pleasing flavor, and with a bit of tweaking, we will end up enjoying this recipe more. I'd probably give 3 1/2 stars pushing 4 to the tweaked leftovers.
By young.grg_9700156
Sewickley, PA
on August 21, 2011
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I didn't have all the ingredients (and was too lazy to run out to the store and also didn't use the chicken but this sauce was amazing! one of the best I've had - except maybe a little spicy (perhaps I added too many red pepper flakes :o
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