Chicken Pad Thai (Pad Thai Gai)

Rice noodles with chicken, egg, crisp tofu and a tamarind sauce, served with lime and crushed peanuts.

TIME BREAKDOWN
Prep: 30 min
Cook: 12 min
Total: 42 minutes
Vegetarian
❌
Nuts
✅
Serves
2 people
Difficulty
Medium

Ingredients

  • 200g dried flat rice noodles (sen lek), about 3mm wide
  • 250g boneless skinless chicken thighs, thinly sliced
  • 3 tbsp vegetable oil
  • 3 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 100g firm tofu, cut into small cubes
  • 2 eggs
  • 150g beansprouts
  • 4 garlic chives or spring onions, cut into 4cm lengths
  • 2 tbsp preserved sweet radish (chai po), rinsed and chopped (optional)
  • 3 tbsp roasted unsalted peanuts, roughly crushed
  • 2 1/2 tbsp tamarind paste
  • 3 tbsp palm sugar or light brown soft sugar
  • 2 1/2 tbsp fish sauce
  • 1/2 tsp dried chilli flakes, plus extra to serve
  • lime wedges, to serve

Method

  1. Soak the noodles in warm tap water for 30 minutes until pliable but still firm, then drain well.

  2. Stir the tamarind paste, palm sugar and fish sauce with 3 tbsp water in a small pan over a low heat until the sugar dissolves. Stir in the chilli flakes.

  3. Heat 2 tbsp of the oil in a large wok over a high heat. Fry the tofu until golden on all sides, about 3 minutes, then add the shallots, garlic and radish and cook for 30 seconds.

  4. Add the chicken and stir-fry for 3 to 4 minutes until cooked through.

  5. Push everything to one side, add the remaining oil, crack in the eggs and scramble for 30 seconds until just set.

  6. Add the noodles and sauce and toss constantly for 3 to 4 minutes, adding a splash of water if needed, until tender and glossy.

  7. Add the beansprouts and garlic chives and toss for 30 seconds. Serve with the peanuts, lime wedges and extra chilli flakes.