Adapted Pad Thai with chicken, tofu, egg, rice noodles, lime, and a sweet-savory sauce.
88 gChicken breasts
50 gTofu
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1 eggChicken eggs
1 cloveGarlic
30 gLime
0.25 cupWater
5 gSugar
1.5 tbspSoy Sauce
1.5 tbspSoy Sauce
1.5 tbspCooking oil
100 gRice Noodles
Cut the chicken into small pieces, toss it with soy sauce, and let it marinate while the tofu is pressed for a firmer texture.
Fry the chicken in a little oil until nearly cooked through, then set it aside. Fry the tofu in the same pan until lightly golden and set it aside as well.
Prepare the rice noodles according to the package directions, then rinse or cool them as needed so they are ready to combine with the sauce.
Mix water, soy sauce, and sugar for the sauce. Fry the garlic briefly in oil, add the beaten egg and scramble it, then pour in the sauce and let it bubble for a minute. Return the chicken and tofu, add the noodles, and toss until everything is coated.
Serve the noodles with a wedge of lime.