Organic Brown Rice Noodles Pad Thai with Chicken and Tofu
Why not add the benefits of increased fiber and whole grain goodness to your next Pad Thai experience? My friends at Explore Asian sell these naturally gluten-free noodles that are made from wholesome organic non-GMO brown rice, organic tapioca flour, and water – authentically grown and processed in Thailand.
I use these Organic Brown Rice Noodles in my bold Pad Thai recipe – which includes eggs, chicken, and tofu plus a super-flavorful sauce and a high ratio of veggies, chilis, and peanuts. It is one protein-packed, very satisfying meal – colorful, spicy, and anything but dull!
Brown Rice Noodles Pad Thai Recipe
- 2 T. chili paste
- 1/4 c. brown sugar
- 1 T. tamarind paste
- 1 T. lime juice
- 2 T. fish sauce
- 1 T. soy sauce
- 1 t. garlic – minced
Stir ingredients in a bowl, set aside.
- 1 package Explore Asian brown rice noodles – cooked, rinsed, well-drained
- 3 T. peanut oil – divided
- 2 eggs – beaten with pinch of salt
- 1 whole chicken breast – sliced into bite-size pieces
- 8 oz. extra firm tofu – diced
- 2 c. bean sprouts
- 2 scallions – sliced
- 1/3 c. cilantro – chopped, plus a few sprigs for garnish
- 2 small chili peppers – thinly sliced
- 1/3 c. roasted peanuts – chopped
- 1 lime – sliced into wedges
Cook eggs in a non-stick sauté pan with a 1 t. peanut oil, without stirring. Transfer to a cutting board, when cool, roll up the omelet and slice into ribbons, set aside.
In a non-stick wok over medium-high heat, cook tofu in the remaining peanut oil until golden brown. With slotted spoon, remove tofu, then add chicken to the wok.
When chicken is lightly browned and cook through, add sauce, stir until sauce becomes syrupy, about 1 minute. Add noodles, tofu, and bean sprouts – toss to coat with sauce. When noodles are hot, turn off the heat, fold in egg, scallion, cilantro, and chili. Divide among 4 plates, garnish with peanuts, cilantro sprig, and lime.
Pad Thai aficionados might enjoy other tasty Pad Thai recipes: