Pad Thai with Chicken Recipe (Pad Thai Gai)

Chickens 38 Last Update: Nov 17, 2020 Created: Nov 06, 2020
Pad Thai with Chicken Recipe (Pad Thai Gai)
  • Serves: 5 People
  • Prepare Time: 15 minutes
  • Cooking Time: 20 minutes
  • Calories: 375
  • Difficulty: Easy
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Fast and easy Pad Thai recipe made with simple ingredients! This Pad Thai has the best flavor and can be made with chicken, tofu or shrimp.

Ingredients

Directions

  1. Combine light soy sauce, black soy sauce, brown sugar, oyster sauce, fish sauce, salt on rice noodles.
  2. Boil water with tamarind, coconut sugar, shallot, salt for 5 minutes, will get the sauce
  3. Heat a non-stick wok (or frying pan) over high heat and add peanut oil, swirling to coat the entire surface.
  4. Heat oil for 1 minute and add shallots, garlic stir-frying for 1 minute or until golden yellow tint is achieved.
  5. Add the chicken, hard vegetables (potato, pumpkin, carrot) and stir-fry for 3 minutes, or until fully cooked.
  6. Add the rice noodles and the sauce mixture from step 1. Use chopsticks to stir the noodles and ingredients together. Also put water a little bit. Get the spatula under the noodles, lift them up and flip them over (this will keep the noodles from breaking). Continue using the chopsticks and spatula, flipping and stirring the noodles for 3 minutes, or until they're soft.
  7. Add the vegetables flip and stir for 2 minutes. Add the bean sprouts and stir constantly for 10seconds. Turn off the gas.
  8. Make omelet for cover pad Thai.
  9. Fried tofu and put on top and serve hot with ground peanuts, fresh lime wedges, fresh bean sprouts and chili powder.

Pad Thai with Chicken Recipe (Pad Thai Gai)



  • Serves: 5 People
  • Prepare Time: 15 minutes
  • Cooking Time: 20 minutes
  • Calories: 375
  • Difficulty: Easy

Fast and easy Pad Thai recipe made with simple ingredients! This Pad Thai has the best flavor and can be made with chicken, tofu or shrimp.

Ingredients

Directions

  1. Combine light soy sauce, black soy sauce, brown sugar, oyster sauce, fish sauce, salt on rice noodles.
  2. Boil water with tamarind, coconut sugar, shallot, salt for 5 minutes, will get the sauce
  3. Heat a non-stick wok (or frying pan) over high heat and add peanut oil, swirling to coat the entire surface.
  4. Heat oil for 1 minute and add shallots, garlic stir-frying for 1 minute or until golden yellow tint is achieved.
  5. Add the chicken, hard vegetables (potato, pumpkin, carrot) and stir-fry for 3 minutes, or until fully cooked.
  6. Add the rice noodles and the sauce mixture from step 1. Use chopsticks to stir the noodles and ingredients together. Also put water a little bit. Get the spatula under the noodles, lift them up and flip them over (this will keep the noodles from breaking). Continue using the chopsticks and spatula, flipping and stirring the noodles for 3 minutes, or until they're soft.
  7. Add the vegetables flip and stir for 2 minutes. Add the bean sprouts and stir constantly for 10seconds. Turn off the gas.
  8. Make omelet for cover pad Thai.
  9. Fried tofu and put on top and serve hot with ground peanuts, fresh lime wedges, fresh bean sprouts and chili powder.

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