Thai · Dinner
Thai Chicken Stir-Fried Noodles
Pad Thai Gai
A Bangkok stir-fried rice noodle dish with sliced chicken, dried shrimp, pickled radish, and pressed tofu, glazed in a tamarind-palm sugar-fish sauce, finished with bean sprouts, garlic chives, lime, and crushed peanuts.
$
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
650Calories
38gProtein
28gFat
62gCarbs
18gSugar
4gFiber
1240mgSodium
125mgChol
Goes well with
Riesling KabinettRiesling Kabinett — A crisp, dry white w...
local
Chang lagerChang lager — A crisp, refreshing beer t...
international
Instructions
1
Prep
Soak 200g rice noodles in warm water 8 minutes until pliable but firm, then drain. Whisk 60g tamarind paste, 60g palm sugar, 40ml fish sauce, and 1/4 cup water until sugar dissolves. Cube 120g tofu, slice 30g pickled radish, cut 40g garlic chives into 4cm lengths, and crush 40g peanuts.
2
Saute
Heat 2 tbsp oil in a large wok or two medium woks over high heat 30 seconds until smoking. Add tofu and 20g dried shrimp, stir-fry 1 to 2 minutes until tofu is golden and crisped at edges. Push to one side.
3
Sear
Add 400g sliced chicken to the cleared side over high heat, sear 2 to 3 minutes until edges brown and meat is cooked through. Crack in 2 eggs, scramble loosely 30 seconds until just set and barely runny.
4
Build
Tip drained noodles and tamarind sauce into the wok over high heat. Toss continuously 2 to 3 minutes until noodles soften, absorb glaze, and turn glossy red-brown.
5
Finish
Remove from heat and fold in bean sprouts, garlic chives, pickled radish, and 1 tsp chilli flakes until just wilted but still crunchy. Divide between two plates piled high, top each with crushed peanuts and a lime wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless chicken thigh
- 200g (7.1 oz) dried flat rice noodles
- 60g (2.1 oz) tamarind paste
- 60g (2.1 oz) palm sugar
- 40ml (2.7 tbsp) fish sauce
- 40g (1.4 oz) roasted peanuts
- 2 large eggs
- 120g (4.2 oz) pressed firm tofu
- 20g (0.7 oz) dried shrimp
- 30g (1.1 oz) sweet pickled radish
- 120g (4.2 oz) bean sprouts
- 40g (1.4 oz) garlic chives
- 4 tbsp neutral oil
- 1 tsp Thai chilli flakes
- 2 limes