Chicken Pad Thai | TRUFF | Truffle Hot Sauce | Luxury Condiments

Chicken Pad Thai

Cook Time
20 minutes
Prep Time
10 minutes
Servings
4

1 1/2 tablespoons unsweetened tamarind puree or paste
3 tablespoons fish sauce
2 tablespoons oyster sauce
1-2 tablespoons TRUFF White Hotter Sauce
4 tablespoons vegetable or olive oil, divided
3 eggs, beaten
4 oz. extra firm tofu, cut into bite-sized pieces
2 raw chicken breasts, cut into bite-sized pieces
1 cup yellow onion, peeled and chopped
3 garlic cloves, peeled and minced
1 teaspoon fresh ginger, peeled and minced
2/3 cup fresh scallions, chopped
1 cup fresh bean sprouts, divided
8 oz. thick rice noodles, cooked according to the instructions on the package and cooled
2-3 tablespoons peanuts, chopped
1 lime, halved or cut into wedges
2-4 tablespoons chili garlic sauce
Fresh cilantro leaves, for garnish

Place tamarind paste, brown sugar, fish sauce, oyster sauce, and TRUFF White Hotter Hot Sauce in a medium bowl, stir to combine, and set aside.
Heat one tablespoon of oil in a skillet.
Once hot, add the eggs, and scramble until fluffy and cooked through.
Remove the eggs and set aside on a plate.
Heat another tablespoon of oil and add the tofu.
Stir fry the tofu, until lightly golden on all sides, about one minute per side.
Remove and set aside on the plate with the eggs.
Heat the remaining two tablespoons and add the chicken.
Stir-fry for two minutes before adding the onions, garlic, and ginger.
Continue to stir fry until the chicken is cooked through, about five minutes.
Add the sauce, stir to combine with the chicken, and bring to a simmer.
Once simmering, add the scallions, half of the bean sprouts, cooked rice noodles, tofu, and egg, stir to combine, and continue cooking for two-three minutes or until the noodles have reheated and are completely coated in the sauce.
Divide the pad thai between plates and sprinkle with chopped peanuts.
Garnish or top with lime wedges, chili garlic sauce, and cilantro.