PalmFace Pad Thai

Feb 25

Level 3

25 min. Prep

10 min. Cook

Total: 35 min

Harvest 4-6 Servings

Tip: Be sure to check for the

beast deals on all

of your ingredients for this recipe.

8 oz. Extra-Firm Tofu

2(8 oz.) Bone/Skin Less Chicken Breasts

2 tbs. Oil + Xtra 4 Brushing

Salt & Pepper

2 Shallots, Fine Chop

2 Cloves Of Garlic Fine Chop

1 tbs. Ancho Chili Powder

1/4 cp. Tamarind Paste, Cut With 1/4 cp. Of Water

1/4 cp. Rice Vinegar

2 tbs. Fish Sauce

2 tbs. Light Brown Sugar

1/4 cp. Creamy Peanut Butter

1 lb. Rice Sticks (Soaked In Hot Water For 15 mins And Drained)

1/4 cp. Thinly Sliced Green Onion

1/4 cp. Chopped Cilantro Leaves

4 oz. Bean Sprouts

1/4 cp. Nuts Toasted And Chopped (Optional)

2 Limes Halved And Grilled

Heat grill to high. Brush both sides of tofu and chicken with oil and season with salt and pepper. Grill the tofu on each side for 2 to 3 minutes or until slightly charred, remove, and cut into thin slices. Grill the chicken for 4 minutes per side or until slightly charred and just cooked through, remove, and cut into thin slices.

Meanwhile, heat 2 tablespoons of oil in a medium saucepan on the grates of the grill or side burner on the grill. Add the shallots and garlic and cook until soft. Add the ancho powder and cook for 10 seconds. Add the tamarind mixture, vinegar, fish sauce, brown sugar, and peanut butter and bring to a boil. Place the cooked noodles, tofu, and chicken in a large bowl. Pour the boiling sauce over the noodles and toss gently until until combined. Fold in the green onion, cilantro, and bean sprouts and top with the chopped nuts. Serve with grilled limes on the side.

Chef Johnson

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