Authentic Pad Thai with a BBQ twist! This recipe from Ben Forte at Kamado Joe uses chicken & tofu, eggs, and a sweet and sour sauce. Serve with lime wedges and chopped coriander.

Ingredients

200g flat rice noodles

2 garlic cloves, chopped

2 shallots, finely chopped

200g chicken breast, cut into small strips

100g tofu, cubed

2 eggs

1 tsp tamarind paste

3 tbsp fish sauce

2 tsp soy sauce

2 tbsp brown sugar

1 tsp chilli powder

2 tbsp vegetable oil

Handful of peanuts, chopped

Handful of beansprouts

2 spring onions, sliced

Limes for serving

Coriander for garnish

Method

1. Place the rice noodles in a bowl and cover with warm water. Allow to soak for 10 minutes before draining. Set aside.

2. Heat a little oil in a skillet or wok over a medium heat. Add the garlic and shallots to the pan and stir-fry until tender for a couple of minutes. Add the chicken and cook until golden and cooked through. Add the tofu and cook for a further couple of minutes. Move the chicken and tofu to one side of the pan and crack the eggs into the empty half of the pan. As they’re cooking, beat the eggs a little. Add the rice noodles to the pan and stir well.

3. In a bowl, combine the fish sauce, soy sauce, brown sugar, chilli powder, tamarind paste with 2-3 tbsp warm water. Stir well until the sugar has dissolved. Pour the mixture into the pan and stir well until the noodles are completely coated in the sauce. Add half the chopped peanuts, the beansprouts and spring onions before stirring well. Garnish wish the remaining peanuts on top, sprouts and spring onions. Serve with lime wedges and chopped coriander.