High Protein Chicken Pad Thai
High Protein Chicken Pad Thai
Ingredients
For the Chicken Marinade
- 540 grams chicken breast, sliced into strips
- 4 tablespoons soy sauce
- 1 teaspoon baking soda
For the Pad Thai Sauce
- 2 tablespoons palm sugar, sub with coconut sugar or brown sugar
- 2 tablespoons tamarind paste
- 4 teaspoons fish sauce
For the Stir-fry
- 4 tablespoons avocado or vegetable oil
- 4 inch cubes smoked tofu, cut into small rectangular pieces (approx. 160g total)
- 4 shallots, sliced
- 4 eggs
- 600 grams Pad Thai noodles, soaked 1 hour for best texture or boiled if short on time
- 8-12 tablespoons water
- 2 cups bean sprouts
- 8 chives, chopped
- 4 tablespoons grounded peanuts, crushed
- 2 teaspoons chilli flakes, optional
For Garnish
- 4 slices lime
- as needed peanuts, more, for garnish
- as needed chives, more, for garnish
Instructions
- 1
Prepare the chicken: Slice the 540 grams chicken breast into strips. In a bowl, add the chicken, 4 tablespoons soy sauce, and 1 teaspoon baking soda. Mix well until the chicken is fully coated, then set aside to marinate.
⏱️ 5 min
- 2
Prepare the Pad Thai sauce: In a small bowl, combine 2 tablespoons palm sugar (or substitute), 2 tablespoons tamarind paste, and 4 teaspoons fish sauce. Mix until the sugar is fully dissolved and the sauce is well combined.
⏱️ 5 min
- 3
Soak the Pad Thai noodles: Place 600 grams of Pad Thai noodles in a large bowl and cover with hot water. Let them soak for 1 hour for the best texture. If short on time, you can boil them according to package instructions.
⏱️ 60 min
- 4
Cook tofu and shallots: Heat 1 tablespoon avocado or vegetable oil in a wok over medium-high heat. Add 1 inch cube (approx. 40g) smoked tofu, cut into small rectangular pieces, and stir-fry until it turns golden brown. Add 1 sliced shallot to the wok and cook until softened. Repeat this step for each serving, using 1 tablespoon oil, 1 inch cube tofu, and 1 shallot per serving.
⏱️ 5 min
- 5
Cook chicken and egg: Add the marinated chicken (one serving's worth, approx. 135g) to the wok with the tofu and shallots. Cook until the chicken is nearly done. Push all the ingredients to one side of the wok, creating an empty space. Crack 1 egg into the empty space. Scramble the egg on medium heat until it is light and fluffy.
⏱️ 5 min
- 6
Combine and cook noodles: Mix everything together in the wok (chicken, tofu, shallots, and scrambled egg). Add 150 grams of the soaked Pad Thai noodles and pour in one-fourth of the prepared Pad Thai sauce. Stir-fry on high heat, mixing all ingredients thoroughly, until the noodles begin to caramelize.
⏱️ 3 min
- 7
Add finishing touches: Add 2-3 tablespoons water to the wok to bring down the temperature and help prevent sticking. Add 1/2 cup bean sprouts, 2 chopped chives, 1 tablespoon grounded peanuts (crushed), and 1/2 teaspoon chilli flakes (optional, if you want it spicy). Mix everything well for a final stir-fry.
⏱️ 2 min
- 8
Serve: Serve the Pad Thai hot on your favorite plate. Garnish with a slice of lime, more peanuts, and more chives. Repeat steps 4-7 for the remaining servings, cooking one portion at a time for the best flavor.
Kitchen Tools
Nutrition Facts (per serving)
High Protein Chicken Pad Thai
For the Chicken Marinade
- 540 grams chicken breast, sliced into strips
- 4 tablespoons soy sauce
- 1 teaspoon baking soda
For the Pad Thai Sauce
- 2 tablespoons palm sugar, sub with coconut sugar or brown sugar
- 2 tablespoons tamarind paste
- 4 teaspoons fish sauce
For the Stir-fry
- 4 tablespoons avocado or vegetable oil
- 4 inch cubes smoked tofu, cut into small rectangular pieces (approx. 160g total)
- 4 shallots, sliced
- 4 eggs
- 600 grams Pad Thai noodles, soaked 1 hour for best texture or boiled if short on time
- 8-12 tablespoons water
- 2 cups bean sprouts
- 8 chives, chopped
- 4 tablespoons grounded peanuts, crushed
- 2 teaspoons chilli flakes, optional
For Garnish
- 4 slices lime
- as needed peanuts, more, for garnish
- as needed chives, more, for garnish
Instructions
- 1
Prepare the chicken: Slice the 540 grams chicken breast into strips. In a bowl, add the chicken, 4 tablespoons soy sauce, and 1 teaspoon baking soda. Mix well until the chicken is fully coated, then set aside to marinate.
⏱️ 5 min - 2
Prepare the Pad Thai sauce: In a small bowl, combine 2 tablespoons palm sugar (or substitute), 2 tablespoons tamarind paste, and 4 teaspoons fish sauce. Mix until the sugar is fully dissolved and the sauce is well combined.
⏱️ 5 min - 3
Soak the Pad Thai noodles: Place 600 grams of Pad Thai noodles in a large bowl and cover with hot water. Let them soak for 1 hour for the best texture. If short on time, you can boil them according to package instructions.
⏱️ 60 min - 4
Cook tofu and shallots: Heat 1 tablespoon avocado or vegetable oil in a wok over medium-high heat. Add 1 inch cube (approx. 40g) smoked tofu, cut into small rectangular pieces, and stir-fry until it turns golden brown. Add 1 sliced shallot to the wok and cook until softened. Repeat this step for each serving, using 1 tablespoon oil, 1 inch cube tofu, and 1 shallot per serving.
⏱️ 5 min - 5
Cook chicken and egg: Add the marinated chicken (one serving's worth, approx. 135g) to the wok with the tofu and shallots. Cook until the chicken is nearly done. Push all the ingredients to one side of the wok, creating an empty space. Crack 1 egg into the empty space. Scramble the egg on medium heat until it is light and fluffy.
⏱️ 5 min - 6
Combine and cook noodles: Mix everything together in the wok (chicken, tofu, shallots, and scrambled egg). Add 150 grams of the soaked Pad Thai noodles and pour in one-fourth of the prepared Pad Thai sauce. Stir-fry on high heat, mixing all ingredients thoroughly, until the noodles begin to caramelize.
⏱️ 3 min - 7
Add finishing touches: Add 2-3 tablespoons water to the wok to bring down the temperature and help prevent sticking. Add 1/2 cup bean sprouts, 2 chopped chives, 1 tablespoon grounded peanuts (crushed), and 1/2 teaspoon chilli flakes (optional, if you want it spicy). Mix everything well for a final stir-fry.
⏱️ 2 min - 8
Serve: Serve the Pad Thai hot on your favorite plate. Garnish with a slice of lime, more peanuts, and more chives. Repeat steps 4-7 for the remaining servings, cooking one portion at a time for the best flavor.