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Pad Thai with chicken (Pad Thai Gai)

Pad Thai with chicken (Pad Thai Gai)

Based on 175 ratings
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"This recipe has been updated to improve your cooking experience (February 2024). Pad Thai is probably one of the most well-known Thai dishes, and not without reason: Aside from the soft, chewy rice noodles, the distinctive umami-rich Pad Thai sauce is key. It contains fish sauce for salty-savoriness, tamarind paste for the sweet-sour tang, sugar for extra sweetness and lime juice for acidity and freshness. Of course, a Thai dish wouldn’t be complete without some chili, but feel free to leave it out, or sub in milder chili flakes after serving."
Difficulty
Medium 👍
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
200 g
rice noodles
150 g
chicken breasts
100 g
firm tofu
2
scallions
1
chili
1 clove
garlic
2
eggs
5 tbsp
fish sauce
3 tbsp
tamarind paste
1 tbsp
raw sugar
1
lime
50 g
soy sprouts
2 tbsp
roasted peanuts
10 g
cilantro
vegetable oil (for frying)
salt
pepper
MetricImperial

Utensils

bowl (large), colander, knife, cutting board, whisk (optional), 2 bowls (small), citrus press, nonstick pan, spatula

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Nutrition per serving

Cal749
Fat17 g
Protein46 g
Carb104 g
  • Step 1/ 4

    Start by preparing rice noodles according to the package instructions. Then drain and set aside.
    • 200 g rice noodles
    • bowl (large)
    • colander

    Start by preparing rice noodles according to the package instructions. Then drain and set aside.

  • Step 2/ 4

    Cut the tofu and the chicken breast into strips. Thinly slice the white and green parts of scallions separately into fine rings. Deseed the chili and finely chop chili and garlic. Whisk the eggs in a small bowl.
    • 100 g firm tofu
    • 150 g chicken breasts
    • 2 scallions
    • 1 chili
    • 1 clove garlic
    • 2 eggs
    • knife
    • cutting board
    • whisk (optional)
    • bowl (small)

    Cut the tofu and the chicken breast into strips. Thinly slice the white and green parts of scallions separately into fine rings. Deseed the chili and finely chop chili and garlic. Whisk the eggs in a small bowl.

  • Step 3/ 4

    For the Pad Thai sauce, in a small bowl, mix fish sauce, tamarind paste, brown sugar, and lime juice. The recipe will need to move quickly once things are in the pan, so it’s best to have all ingredients ready by the stove. Start heating some oil in a non-stick pan or, ideally, a wok. Add the chicken, tofu, and the white part of the scallions. Stir-fry for approx. 2–3 min.
    • 5 tbsp fish sauce
    • 3 tbsp tamarind paste
    • 1 tbsp raw sugar
    • 1 lime
    • vegetable oil (for frying)
    • bowl (small)
    • citrus press
    • nonstick pan
    • spatula

    For the Pad Thai sauce, in a small bowl, mix fish sauce, tamarind paste, brown sugar, and lime juice. The recipe will need to move quickly once things are in the pan, so it’s best to have all ingredients ready by the stove. Start heating some oil in a non-stick pan or, ideally, a wok. Add the chicken, tofu, and the white part of the scallions. Stir-fry for approx. 2–3 min.

  • Step 4/ 4

    Add soy sprouts and garlic to stir-fry for another minute. Then, make space in the middle for the eggs and add them there. Stir the eggs until scrambled. Add in the rice noodles and stir fry for 1 min. Pour the sauce over it and let it simmer for approx. 1–2 min. Finally, stir in chopped chili to taste and season with salt and pepper. Serve the Pad Thai with chopped roasted peanuts, scallion greens, and cilantro.
    • 50 g soy sprouts
    • 2 tbsp roasted peanuts
    • 10 g cilantro
    • salt
    • pepper

    Add soy sprouts and garlic to stir-fry for another minute. Then, make space in the middle for the eggs and add them there. Stir the eggs until scrambled. Add in the rice noodles and stir fry for 1 min. Pour the sauce over it and let it simmer for approx. 1–2 min. Finally, stir in chopped chili to taste and season with salt and pepper. Serve the Pad Thai with chopped roasted peanuts, scallion greens, and cilantro.

  • Enjoy your meal!

    Pad Thai with chicken (Pad Thai Gai)
FAQ

Yes, Pad Thai is usually gluten-free since it uses rice noodles. If using soy sauce to season, then make sure it’s a gluten-free version or tamari.

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