Brown Rice Noodles Pad Thai with Chicken and Tofu

Brown Rice Noodles Pad Thai with Chicken and Tofu

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

Brown Rice Noodles Pad Thai with Chicken and Tofu

Brown Rice Noodles Pad Thai with Chicken and Tofu

Sauce:

  • 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.

Brown Rice Noodles Pad Thai with Chicken and Tofu

Noodles:

  • 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.

Brown Rice Noodles Pad Thai with Chicken and Tofu

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.

Brown Rice Noodles Pad Thai with Chicken and Tofu
This bold, full-flavored Pad Thai recipe pairs wonderfully with beer. Cheers!

Pad Thai aficionados might enjoy other tasty Pad Thai recipes:

Shrimp Pad Thai

Lobster Pad Thai, Deconstructed

Quinoa and Shrimp, Pad-Thai-Style

Chicken Pad Thai, Korean-Style

1 thought on “Brown Rice Noodles Pad Thai with Chicken and Tofu”

  1. What a fabulous recipe right up my alley! Somehow, in your inimitable way, you even make an ‘impossible to plate elegantly’ dish look appetizing!!

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