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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

Description

Food Network Invites You To Try This Grilled Tofu And Chicken Pad Thai Recipe From Bobby Flay.

Food Network