|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 5g||18%|
|Total Sugars 9g|
|Vitamin C 32mg||162%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This scrumptious noodle recipe Pad Thai Gai is the real deal—a version of the famous Pad Thai (only easier!) direct from Thailand. It features stir-fried rice noodles with chicken in a tangy sauce along with toppings of chopped nuts and basil. The noodles are stir-fried until they have that famous Thai sticky/chewy taste. You'll love the sweet-sour balance of flavors along with the comforting combination of chicken and noodles. This easy, everyday dish is sure to bring a smile to your face.
"This pad Thai gai had excellent, well-balanced flavor. The prep time was mainly measuring and chopping, and the stir-fry was fast and easy. The garnishes give it great flavor and texture, and it's easy to adjust the seasonings by adding more or less of the sauce or extra fish sauce." —Diana Rattray
8 ounces (220 grams) Pad Thai rice noodles
1/2 pound chicken breasts, or thighs, boneless, chopped into bite-size pieces
2 tablespoons vegetable oil
3 cloves garlic, minced
1/4 cup grated carrot, or shredded cabbage
1 large egg
2 cups fresh bean sprouts
1/3 cup crushed or roughly chopped peanuts, or cashews
2 green onions, thinly sliced
1 handful fresh basil leaves
Lime wedges, for serving
For the Stir-Fry Sauce:
1/3 cup chicken stock
1 tablespoon soy sauce
2 tablespoons fish sauce, more to taste
2 tablespoons lime juice
3 teaspoons brown sugar
Chili flakes, to taste, optional
Steps to Make It
Gather the ingredients.
Boil rice noodles until too tough to serve but soft enough to eat, a firm al dente (noodles will finish cooking when you fry them so avoid overcooking at this point).
Drain, and rinse with cold water to keep from sticking.
Combine all of the stir-fry sauce ingredients together in a cup. Drizzle 2 tablespoons of sauce over the chopped chicken in a bowl, and stir.
Heat a wok or large non-stick frying pan over medium-high heat. Drizzle in the oil and swirl it around. Add garlic and stir fry 1 minute.
Add chicken, and stir fry 2 minutes. Add the carrot or cabbage, drizzling a little more stir-fry sauce into the pan if it becomes dry.
Push ingredients aside, and crack the egg into the middle. Scramble quickly, and incorporate with other ingredients.
Add noodles and 1/4 of the stir-fry sauce, using two utensils to lift and turn them in the pan. Stir fry 30 seconds, and add more sauce, continuing in this way until most of the sauce has been used.
Add bean sprouts and continue stir frying another 2 to 3 minutes.
Taste test and add remaining sauce if you'd like more flavor. Add a little more fish sauce if desired for an even greater depth of flavor. Serve topped with chopped nuts, spring onion, and fresh basil. Garnish with lime wedges and squeeze over just before eating.
- You can find dried pad Thai noodles in most supermarkets these days and in Asian specialty stores. They are thin, flat rice noodles, about 1/2 cm thick.
- If you want to double the recipe, stir-fry the noodles in 2 batches, as opposed to cooking double the amount all at once. It will be too difficult to properly stir the noodles in the wok or skillet and the dish won't turn out as flavorful.
- For garnish, replace the fresh basil with fresh cilantro or leave out herbs entirely.
- In place of spring onions, add cut garlic chives with the bean sprouts.
- Replace the lime juice with tamarind paste in the stir-fry sauce as the sour element in the balance of flavors.
- Instead of chili flakes, add about 1 to 1 1/2 teaspoons of sambal (Asian chili sauce) to the sauce mixture.
- Add about 4 ounces of peeled and deveined medium shrimp to the wok along with the bean sprouts.
How to Store Leftover Pad Thai With Chicken
- Refrigerate leftover pad Thai gai in a covered container within 2 hours and eat within 3 days.
- Reheat in the microwave or in a saucepan or skillet over medium heat. Add a few teaspoons of oil to the pan, and then add the pad Thai gai and a small amount of chicken broth or water to keep the noodles moist. Cook while stirring until heated through.
What does "gai" mean in Thai cooking?
The word "gai" in the name of a dish means it contains chicken.