Pad Thai Gai: Thai Stir-Fried Noodles With Chicken

Thai Noodles with Chicken

D. Schmidt 

  • Total: 28 mins
  • Prep: 13 mins
  • Cook: 15 mins
  • Yield: 2 to 3 servings
Nutritional Guidelines (per serving)
996 Calories
39g Fat
118g Carbs
47g Protein
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Nutrition Facts
Servings: 2 to 3 servings
Amount per serving
Calories 996
% Daily Value*
Total Fat 39g 50%
Saturated Fat 9g 45%
Cholesterol 133mg 44%
Sodium 2445mg 106%
Total Carbohydrate 118g 43%
Dietary Fiber 10g 36%
Protein 47g
Calcium 431mg 33%
*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 oz./220g. Thai rice noodles
  • 1/2 lb. chicken breast (or thigh, chopped into bite-size pieces)
  • 3 cloves garlic (minced)
  • 1/4 cup grated carrot (or cabbage)
  • 1 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 tbsp. vegetable oil
  • For the Stir Fry Sauce:
  • 1/3 cup chicken stock
  • 1 tbsp. soy sauce
  • 2 tbsp. fish sauce
  • 2 tbsp. lime juice
  • 3 tsp. brown sugar
  • Optional: chili flakes, to taste

Steps to Make It

  1. 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.

  2. Stir all "stir-fry sauce" ingredients together in a cup. Drizzle 2 tablespoons of sauce over the chopped chicken, and stir.

  3. 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.

  4. Add chicken, and stir fry 2 minutes. Add carrot/cabbage, drizzling a little more stir-fry sauce into the pan if it becomes dry.

  5. Push ingredients aside, and crack the egg into the middle. Scramble quickly, and incorporate with other ingredients.

  6. 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.

  7. Add bean sprouts and continue stir-frying another 2 to 3 minutes.

  8. Taste-test and add remaining sauce if you'd like more flavor. Add a little more fish sauce for even greater depth of flavor.

  9. Serve topped with chopped nuts, spring onion, and fresh basil. Garnish with lime wedges and squeeze over just before eating.