Chicken Pad Thai
Chicken Pad Thai is a high-protein bowl recipe ready in 30 min. It makes 3 servings, each 640 kcal with 36 g protein. Intermediate level, 13 ingredients.
Adapted from a home cook's recipe and measured by Cookpath.
- 30 mintotal
- Intermediatelevel
- 640kcal a serving
- 36 gprotein
What is Chicken Pad Thai
Stir-fried rice noodles with chicken, scrambled egg and bean sprouts in a tamarind, fish sauce and lime sauce, topped with peanuts.
- Bowls · Chicken
- Knife basics
- Sautéing & stir-fry
- Sauces & dressings
How to make Chicken Pad Thai
Tips from the cook
- Soak the noodles only until bendy, as they finish cooking in the wok.
- Whisk the sauce before you start, as the cooking goes fast and there is no time to measure.
- Cook in a hot wok and do not overfill it, so the noodles fry instead of steaming into a clump.
- Add the bean sprouts at the end, so they keep their crunch.
- No tamarind paste? Use a little extra lime juice and a pinch more sugar.
Cook it with the app
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Chicken Pad Thai substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Eggs1 option
- Flax egg or aquafaba (baking only) per egg (flax: 1 tbsp + 3 tbsp water; aquafaba 3 tbsp)
Not in shakshuka, omelette, Caesar.
Fish sauce2 options
- Soy sauce or tamari + squeeze of lime 1:1
Less funky.
Still contains soy.
- Coconut aminos + pinch of salt 1:1
Sweeter.
Spring onions2 options
- Chives 1:1 by volume, add at end
Not cooked well.
- Leek, thin use 1/2 as much (stronger)
Roasted peanuts2 options
- Toasted sunflower seeds 1:1 by weight
Less crunch.
- Toasted cashews 1:1 by weight (tree nut)
Tree nut.
Still contains tree nuts.
