Pad Thai with grilled chicken and tofu - Detailed recipes with photos.

Pad Thai with grilled chicken and tofu – a detailed recipe cooking. Time: 35 min Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

225 gr. very hard tofu
2 chicken breasts without skin and bones (225 gr.)
450 gr Thai rice noodle (soak in hot water not 15 min and strain)
2 tbsp. l peanut butter plus some more for lubrication
Salt and ground black pepper
2 finely chopped shallots
2 chopped garlic cloves
1 tbsp. l Ancho Chili Powder
1/4 Art. tamarind paste (diluted in 1/4 tbsp. water)
1/4 Art. rice vinegar
2 tbsp. fish sauce
2 tbsp. l brown sugar
1/4 Art. creamy peanut butter
1/4 Art. thinly chopped green onions
1/4 Art. chopped cilantro leaves
110 gr. bean seedlings
1/4 Art. roasted and coarsely chopped cashew nuts
2 halved and grilled limes

Recipes with similar ingredients: chicken breast, tofu, rice noodles, peanut butter, shallots, garlic, anchovy pepper, tamarind, rice vinegar, fish sauce, brown sugar, Peanut butter, cashew nuts, lime, cilantro

Recipe preparation:

Preheat the grill to a high temperature. Oil tofu and chicken on both sides with oil, salt and pepper. Grilled Tofu 2-3 minutes each on each side until strips appear, remove and cut into thin slices. Grill the chicken for 4 мин. on each side until stripes and readiness appear, shift and cut into thin slices.
At this time, in a medium-sized frying pan on the grill or side burner, heat 2 tbsp. l oils. Put shallots and garlic and fry until soft. Add the anchovy chili powder and cook for 10 seconds. Add tamarind mixture, rice vinegar, fish sauce, brown sugar and peanut butter, bring to a boil. Put the cooked noodles, tofu and chicken in a large bowl. Fill in boiling sauce and mix gently. Add green onions, cilantro, bean sprouts and sprinkle with chopped nuts. Serve with grilled limes.