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.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.