Chicken, Tofu and Egg Thai Noodles (Pad Thai)

The first time I tried Thai food it was brought to our dining table from a restaurant my parents found in Toronto, called the Thai Shan Inn. This hole-in-the-wall prepared the most delicious Pad Thai noodles, fresh green mango salad and shrimp chips with luscious peanut sauce. With the introduction of such new flavours and fresh tasting ingredients, I fell instantly in love. My love for Thai food has only grown over the years and even though back in the day I travelled to Thailand to immerse myself in the culture and beauty of the land, a large part of me was so excited to try the food there which didn’t disappoint. This recipe comes from a lot of trial and error (and lots of noodle eating) and brings me back to the dining table of my childhood, eating those noodles for the first time, enjoying the company and laughter of my family and following it up with a good game of cribbage. Make these noodles and let me know what you think while making your own memories!

For the Noodles

8 oz Thai rice noodles - 3mm (Banh Pho)

14 oz block extra-firm tofu

1/2 cup vegetable oil

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

4 cloves garlic, minced

4 eggs

1/2 cup ground peanuts

4 cups bean sprouts (reserve a small handful for garnish)

For the sauce

4 Tbsp fish sauce

4 Tbsp fresh-squeezed lime juice

4 Tbsp tomato paste

4 Tbsp brown sugar

1 Tbsp dried chilies (adjust chilies to taste - this amount will make a medium heat)

To Serve

reserved bean sprouts

chopped cilantro

chopped peanuts

lime wedges

Soak noodles in cold water 3-4 hours prior to cooking. Drain just before using.

Drain tofu and place on a plate lined with a few sheets of paper towel or a lint-free kitchen towel. Lay a few more paper towel sheets or another kitchen towel on top of tofu and add another plate on top. Weigh down the plate with canned goods or a pot filled with water and leave to press extra moisture from tofu for 30 minutes.

Meanwhile, add sauce ingredients in a bowl and mix well; set aside.

When tofu is ready, heat 1/4 cup oil in wok or non-stick frying pan until hot but not smoking. Add tofu and cook until lightly golden on both sides, approximately 2 minutes per side. Remove to paper towel and let cool. Once cooled, cut into 1/2” cubes and set aside.

Heat remaining oil again until hot but not smoking and add chicken, tofu and garlic, cooking until chicken and tofu is browned. Add eggs and continue to stir-fry until eggs are cooked. Add drained noodles and cook until noodles become limp and slightly translucent. Add sauce mixture and continue to stir-fry another 3 minutes. Add bean sprouts and ground peanuts and continue to stir-fry for a final 2 minutes. Transfer to serving bowl.

Top dish with reserved bean sprouts, chopped peanuts, cilantro and lime wedges and serve immediately.