Grilled Tofu and Chicken Pad Thai Recipe

Name: Grilled Tofu and Chicken Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces extra-firm tofu; 2 (8-ounce) boneless, skinless, chicken breasts; 2 tablespoons peanut oil, plus more for brushing; Salt and freshly ground pepper; 2 shallots, finely chopped; 2 cloves garlic, finely chopped; 1 tablespoon ancho chili powder; 1/4 cup tamarind paste, reconstituted in 1/4 cup water; 1/4 cup rice vinegar; 2 tablespoons fish sauce; 2 tablespoons brown sugar; 1/4 cup creamy peanut butter; 1 pound Thai rice noodles, soaked in hot water for 15 minutes and drained; 1/4 cup thinly sliced green onion; 1/4 cup chopped cilantro leaves; 4 ounces bean sprouts; 1/4 cup cashews, toasted and coarsely chopped; 2 limes, halved and grilled

Servings: persons

8 ounces extra-firm tofu
2 (8-ounce) boneless, skinless, chicken breasts
2 tablespoons peanut oil, plus more for brushing
Salt and freshly ground pepper
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 tablespoon ancho chili powder
1/4 cup tamarind paste, reconstituted in 1/4 cup water
1/4 cup rice vinegar
2 tablespoons fish sauce
2 tablespoons brown sugar
1/4 cup creamy peanut butter
1 pound Thai rice noodles, soaked in hot water for 15 minutes and drained
1/4 cup thinly sliced green onion
1/4 cup chopped cilantro leaves
4 ounces bean sprouts
1/4 cup cashews, toasted and coarsely chopped
2 limes, halved and grilled

1
Heat grill to high.
2
Brush both sides of tofu and chicken with oil and season with salt and pepper.
3
Grill the tofu on each side for 2 to 3 minutes or until slightly charred, remove, and cut into thin slices.
4
Grill the chicken for 4 minutes per side or until slightly charred and just cooked through, remove, and cut into thin slices.
5
Meanwhile, heat 2 tablespoons of oil in a medium saucepan on the grates of the grill or side burner on the grill.
6
Add the shallots and garlic and cook until soft.
7
Add the ancho powder and cook for 10 seconds.
8
Add the tamarind mixture, vinegar, fish sauce, brown sugar, and peanut butter and bring to a boil.
9
Place the cooked noodles, tofu, and chicken in a large bowl.
10
Pour the boiling sauce over the noodles and toss gently until until combined.
11
Fold in the green onion, cilantro, and bean sprouts and top with the chopped nuts.
12
Serve with grilled limes on the side.

692

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 ounces extra-firm tofu, 2 (8-ounce) boneless, skinless, chicken breasts, 2 tablespoons peanut oil, plus more for brushing, Salt and freshly ground pepper, and more.

Yes, Grilled Tofu and Chicken Pad Thai falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Tofu and Chicken Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions