Pad Thai Gai (Chicken Pad Thai)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Thai · 35 min · Chicken · dairy-free

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Ingredients

• 5 1/2 oz flat rice noodles
• 6 1/2 oz chicken breast, sliced
• 2 eggs
• 2 tbsp tamarind paste
• 1 1/4 tbsp fish sauce
• 1 1/4 tbsp palm sugar
• 2 garlic cloves, minced
• 1 1/4 cups bean sprouts
• 1/4 cup garlic chives
• 1/4 cup roasted peanuts, crushed
• 2 1/2 oz firm tofu, cubed
• 2 tbsp vegetable oil
• 1 lime wedges

Method (tap to check — screen stays awake)

1. Soak the rice noodles in warm water for 20 minutes until pliable but not soft, then drain.
2. Whisk tamarind paste, fish sauce, and palm sugar into a sauce and set aside.
3. Heat oil in a wok over high heat, brown the chicken 3 to 4 minutes until cooked through (165F), then add tofu and garlic and stir-fry 1 minute.
4. Push everything aside, scramble the eggs in the open space, then add the drained noodles and sauce.
5. Toss constantly for 3 minutes until the noodles absorb the sauce and turn glossy.
6. Fold in bean sprouts and garlic chives, cook 30 seconds, and finish with crushed peanuts and lime.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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