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Authentic Pad Thai

DIRECTIONS

Place 3 paper towels, folded in half, in a shallow dish. Place tofu on paper towels. Cover with 3 more paper towels, folded in half. Firmly press down on tofu to remove excess liquid. Remove paper towels and repeat process, placing a heavy bowl or other weight on top of towels, pressing down on tofu. Let stand 15 minutes. Repeat with remaining 6 paper towels for 15 minutes.
Place noodles in a large bowl; cover with very hot tap water. Soak noodles according to package directions for stir-frying, about 25-30 minutes (do not cook). Drain.
Meanwhile, in small bowl, combine corn starch, sesame oil and salt. Add chicken; toss to coat. Set aside. In medium bowl, combine chicken broth, fish sauce, tamarind, brown sugar and chile garlic sauce; mix until well combined. Set aside.
Remove tofu from paper towels; slice and set aside. Have remaining ingredients prepped, measured and ready to go.
In wok or large skillet, heat 2 tablespoons peanut oil over high heat. When shimmering, add chicken; stir-fry until cooked through. Remove from wok to a bowl; set aside.
Add 1 tablespoon oil to wok. Add sliced tofu and cook until lightly browned, turning occasionally. Remove to bowl with chicken. Add 1 tablespoon oil to wok; add eggs and green onions; stir-fry until eggs are just set, breaking up. Remove to bowl with chicken and tofu. Wipe out any cooked on egg from wok.
Add remaining 1 tablespoon oil to wok; when hot add fish sauce mixture and drained noodles. Cook, tossing occasionally, until the noodles have completely absorbed the liquid and are sizzling and glossy (about 5-6 minutes).
Add chicken, tofu, scrambled eggs, bean sprouts and cilantro; toss to combine. Remove from heat and serve. Garnish with peanuts and lime wedges.

NUTRITIONAL INFORMATION

Calories 750kcal
Total Fat 34g
Saturated Fat 7g
Cholesterol 170mg
Sodium 2780mg
Carbohydrates 78g
Fiber 5g
Protein 34g

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