If you have thicker, large scallions, slice them in half lengthwise before cutting into pieces.
You may also find tamarind concentrate, in which case you'll want to dissolve it in 1 tablespoon of hot water first. Tamarind paste is a puree of the fruit without the seeds and fibers. Be sure to have all your ingredients cut and measured out and your sauce mixed before you start cooking. Pad Thai cooks up very fast one you get the heat going. Pile the stir fry onto a serving plate and top with chopped peanuts and cilantro leaves. Combine the tofu, chicken and egg into the ingredients and stir fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes. Add the noodles, bean sprouts, scallions and sauce to the skillet. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Push the egg to the side with the tofu and chicken. Add the beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add the chicken and shallots and cook, stirring occasionally, until the chicken is opaque and cooked through, 4 to 5 minutes.
Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Set a wok over high heat for 1 minute, then add the oil and heat until almost smoking. Lightly steam the broccoli and carrot set aside. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Meanwhile, in a small bowl, whisk together the tamarind paste, fish sauce, sugar, lime juice and cup water set aside. For the noodles: Cook the noodles according to the package instructions.įor the sauce: Stir together the fish sauce, brown sugar, tamarind, sriracha and lime juice in a small bowl until well combined.įor the stir fry: Heat the oil in a large nonstick skillet over medium heat.
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