Pad Thai Gai: Thai Stir-Fried Noodles With Chicken

Stir fried noodles with chicken pad Thai

The Spruce / Diana Chistruga

Prep: 13 mins
Cook: 15 mins
Total: 28 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
540 Calories
28g Fat
36g Carbs
38g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 540
% Daily Value*
Total Fat 28g 36%
Saturated Fat 4g 21%
Cholesterol 127mg 42%
Sodium 1451mg 63%
Total Carbohydrate 36g 13%
Dietary Fiber 5g 17%
Total Sugars 9g
Protein 38g
Vitamin C 19mg 97%
Calcium 111mg 9%
Iron 3mg 18%
Potassium 709mg 15%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This scrumptious noodle recipe 'Pad Thai Gai' is the real deal - a version of 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.


  • 8 ounces (220 grams) Thai rice noodles

  • 1/2 pound chicken breasts, or thighs, chopped into bite-size pieces

  • 3 cloves garlic, minced

  • 1/4 cup grated carrot, or cabbage

  • 1 large egg

  • 1/3 cup crushed or roughly chopped peanuts, or cashews

  • 2 green onions, thinly sliced

  • 2 cups fresh bean sprouts

  • 1 handful fresh basil

  • 1/4 cup dry-roasted peanuts, or cashews, unsalted

  • 2 tablespoons vegetable oil

For the Stir Fry Sauce:

  • 1/3 cup chicken stock

  • 1 tablespoon soy sauce

  • 2 tablespoons fish sauce

  • 2 tablespoons lime juice

  • 3 teaspoons brown sugar

  • Chili flakes, to taste, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for stir fried noodles
    The Spruce / Diana Chistruga
  2. 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).

    Boil rice noodles
    The Spruce / Diana Chistruga
  3. Drain, and rinse with cold water to keep from sticking.

    The Spruce / Diana Chistruga
  4. Combine all "stir-fry sauce" ingredients together in a cup. Drizzle 2 tablespoons of sauce over the chopped chicken, and stir.

    Chicken and sauce
    The Spruce / Diana Chistruga
  5. Heat a wok or large non-stick frying pan over medium-high heat. Drizzle in oil, and swirl around then add garlic. Stir fry 1 minute.

    Heat a wok
    The Spruce / Diana Chistruga
  6. Add chicken, and stir fry 2 minutes. Add carrot or cabbage, drizzling a little more stir-fry sauce into the pan if it becomes dry.

    Add chicken
    The Spruce / Diana Chistruga
  7. Push ingredients aside, and crack the egg into the middle. Scramble quickly, and incorporate with other ingredients.

    Crack egg
    The Spruce / Diana Chistruga
  8. 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 noodles
    The Spruce / Diana Chistruga
  9. Add bean sprouts and continue stir frying another 2 to 3 minutes.

    Add bean sprouts
    The Spruce / Diana Chistruga
  10. Taste test and add remaining sauce if you'd like more flavor. Add a little more fish sauce for 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.

    Pad Thai Gai
    The Spruce / Diana Chistruga