Pad Thai with shrimp, chicken and tofu

Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski

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There's nothing quite as lovely as a homemade pad Thai. Here, we go deep with authentic Asian ingredients that will make it taste better than your favourite take-out. The photo doesn’t show it, but in the recipe we write how to crisp the tofu for a nice added crunch.

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Ingredients

1 (12-ounce) package medium-thick pad thai noodles, also referred to as Sen Chan noodles

1⁄4 cup canola oil, divided

2 cloves garlic, minced

1⁄2 pound boneless, skinless chicken breasts, thinly sliced

1 (4-ounce) package firm tofu, drained and diced

2 eggs, beaten

1⁄2 cup tamarind juice

3 tablespoons fish sauce or oyster sauce

3 tablespoons rice vinegar

1 tablespoon palm sugar or brown sugar

1 teaspoon sambal olek or Sriracha sauce

1 pound large shrimp, shelled and deveined 1⁄2 cup crushed, salted peanuts

1⁄2 cup bean sprouts, to garnish

1⁄2 cup cilantro, to garnish

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Preparation

Bring medium saucepan filled with water to boil. Add noodles and cook 3 to 5 minutes. drain and rinse under cold water. Toss with 1 tablespoon oil; set aside.

heat remaining oil in wok over high heat. Add garlic
and chicken; cook 2 to 3 minutes until chicken is only slightly pink. Add tofu and cook 1 minute longer.
Stir in eggs. Add noodles, tamarind juice, fish sauce, vinegar, sugar and sambal; cook for 3 minutes. Add shrimp and cook 2 to 4 minutes longer. Add peanuts; toss

to coat. Remove from heat. Sprinkle with bean sprouts and cilantro. Serves 8.