Pad Thai with chicken (Pad Thai Gai)

Step 1/4

• 200 g rice noodles

• bowl (large)
• colander

Start by preparing rice noodles according to the package instructions. Then drain and set aside.

Step 2/4

• 100 g firm tofu
• 150 g chicken breasts
• 2 scallions
• 1 chili
• 1 clove garlic
• 2 eggs

• knife
• cutting board
• whisk (optional)
• bowl (small)

Cut the tofu and the chicken breast into strips. Thinly slice the white and green parts of scallions separately into fine rings. Deseed the chili and finely chop chili and garlic. Whisk the eggs in a small bowl.

Step 3/4

• 5 tbsp fish sauce
• 3 tbsp tamarind paste
• 1 tbsp raw sugar
• 1 lime
• vegetable oil (for frying)

• bowl (small)
• citrus press
• nonstick pan
• spatula

For the Pad Thai sauce, in a small bowl, mix fish sauce, tamarind paste, brown sugar, and lime juice. The recipe will need to move quickly once things are in the pan, so it’s best to have all ingredients ready by the stove. Start heating some oil in a non-stick pan or, ideally, a wok. Add the chicken, tofu, and the white part of the scallions. Stir-fry for approx. 2–3 min.

Step 4/4

• 50 g soy sprouts
• 2 tbsp roasted peanuts
• 10 g cilantro
• salt
• pepper

Add soy sprouts and garlic to stir-fry for another minute. Then, make space in the middle for the eggs and add them there. Stir the eggs until scrambled. Add in the rice noodles and stir fry for 1 min. Pour the sauce over it and let it simmer for approx. 1–2 min. Finally, stir in chopped chili to taste and season with salt and pepper. Serve the Pad Thai with chopped roasted peanuts, scallion greens, and cilantro.

Enjoy your meal!