Pad Thai Gai

barbara lentz


my take on a delicious Thai dish


☆☆☆☆☆ 0 votes

20 Min
10 Min


  • 8 oz
    rice noodles
  • 2
    boneless chicken thighs cut into bite size pieces
  • 4 clove
    garlic minced
  • 1/2 c
    shredded cabbage
  • 1/4 c
    shredded carrots
  • 2 large
  • 1/3 c
    crushed peanuts
  • 3
    scallions chopped
  • 2 c
    bean sprouts
  • 1 c
    fresh basil
  • 2 Tbsp
    veg oil

  • 1/2 c
    chicken stock
  • 1 Tbsp
    soy sauce
  • 2 Tbsp
    fish sauce
  • 2 Tbsp
    lime juice
  • 3 Tbsp
    brown sugar

How to Make Pad Thai Gai


  1. Mix the sauce ingredients together. Add the chicken and let marinate 20 minutes. Cook the noodles as directed on pkg. drain and run cold water over the noodles so they don't stick. Whisk the eggs together and add a little oil to pan and cook the eggs under set on bottom. Fold the eggs in half remove to cutting board and slice into strips
  2. add oil to wok or skillet. remove the chicken from marinade with slotted spoon and add to wok. add the garlic. stir fry until chicken is browned.
  3. add the carrots and cabbage and some of the stir fry sauce. add the noodles and the remaining sauce . stir fry 1 minute. Add the bean sprouts and eggs. stir fry 30 seconds. Serve topped with scallions, basil, and peanuts

Printable Recipe Card

About Pad Thai Gai

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai

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