Pad Thai Recipe
rice noodles, grilled chxn, vegan scrambles “eggs”, tomato, scallions, mung bean sprouts, cabbage, carrots, tamarind sauce, lime, cilantro, peanuts.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice Noodles
Soak the rice noodles in warm water for about 20-30 minutes until soft. Drain and set aside.
- 2
Make Vegan Scramble
In a pan, crumble the firm tofu and sauté with a bit of oil, salt, and pepper for 5-7 minutes until heated through and slightly golden.
- 3
Cook Chicken
Grill the chicken breast until fully cooked, about 6-8 minutes per side. Once cooked, slice into strips.
- 4
Stir Fry Vegetables
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the cabbage, carrots, scallions, and mung bean sprouts. Stir-fry for 5 minutes.
- 5
Combine Ingredients
Add the drained rice noodles, grilled chicken, vegan scramble, and tamarind sauce to the skillet. Toss everything together until well combined and heated through.
- 6
Serve
Plate the Pad Thai and garnish with crushed peanuts, chopped cilantro, and a squeeze of lime juice. Enjoy!
