Description
Experience the vibrant flavors of Broiled Thai Pad Thai, where chewy rice noodles meet crispy vegetables and protein. Tossed in a tangy tamarind sauce and topped with crunchy peanuts, this dish transforms any meal into a feast. Perfect for cozy dinners or lively gatherings, it’s easy to make and even easier to love.
Ingredients
Scale
- 8 oz rice noodles
- 1 cup firm tofu or boneless chicken breast, cubed
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- ½ cup bean sprouts
- ¼ cup unsalted roasted peanuts, ground
- 3 tbsp tamarind paste
- 3 tbsp low-sodium soy sauce
- 2 tbsp brown sugar
- Juice of 1 lime (about 2 tbsp)
- 3 cloves garlic, minced
- 2 green onions, chopped
- Red chili flakes to taste
Instructions
- Cook the rice noodles in boiling water for 4-5 minutes until tender. Drain and rinse under cold water.
- If using chicken, cube it; for tofu, press out moisture before cubing. Heat oil in a skillet over medium-high heat.
- Sauté garlic until fragrant, then add protein and cook through (5-7 minutes).
- Add bell peppers and carrots; sauté until tender yet crisp (3-4 minutes).
- In a bowl, whisk together tamarind paste, soy sauce, brown sugar, lime juice, and red chili flakes. Pour over the stir-fry and mix well.
- Gently combine with drained noodles until coated without breaking them apart. Serve hot topped with ground peanuts and green onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 360
- Sugar: 9g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg