Pad Thai Gai (Chicken Pad Thai)
Chewy rice noodles and juicy chicken thigh tossed in tamarind sauce with egg, beansprouts and a squeeze of lime.
Made with Pad Thai sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelMedium
- Costabout £2.96 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cover the rice noodles with hot water from the kettle and leave for 8 to 10 minutes, until bendy but still firm in the middle. Drain well and toss with 1 tbsp of the oil so they do not stick.
9 min - 2
Heat 1 tbsp oil in a large wok over a high heat. Stir fry the chicken for 4 to 5 minutes until cooked through and golden at the edges, then tip onto a plate.
4 min 30 s - 3
Add the last tbsp of oil, then the garlic and spring onion whites. Stir fry for 30 seconds until fragrant. Push to one side and crack in the eggs. Scramble for 30 seconds until just set.
1 min - 4
Add the drained noodles and half of your ready made pad thai sauce (see the base recipe). Toss for 2 minutes, lifting the noodles so they take up the sauce.
2 min - 5
Return the chicken, add the rest of the sauce and a splash of water if the pan looks dry. Cook for 1 to 2 minutes, until the noodles are tender and glossy and no raw chicken remains.
1 min 30 s - 6
Add the beansprouts and spring onion greens and toss for 30 seconds, so they stay crisp. Serve at once with the peanuts, chilli flakes and lime wedges.
Tips
- Soak the noodles in hot tap water, not boiling, if yours are thin. They finish cooking in the wok, and over-soaked noodles turn to mush.
- Cook in two batches if your wok is small. A crowded pan steams the noodles instead of frying them.
- Leave out the peanuts for a nut free version, and scatter toasted sesame seeds on top instead.
Storing and freezing
Best eaten straight away. Cool leftovers within 1 to 2 hours, keep in the fridge for up to 1 day and reheat in a hot pan until steaming all the way through.
Questions
Is this chicken pad thai gluten free?
Yes, when your fish sauce and tamarind paste (in the base) are gluten free and you use plain rice noodles. Check the noodle label, as a few brands add wheat starch.
Can I use ordinary chicken breast?
Yes. Slice it thinly across the grain and cook for 3 to 4 minutes. Thigh stays juicier, but breast works if you do not overcook it.
Why are my noodles sticky?
They were probably over-soaked or left sitting. Drain well, toss with a little oil, and add them to the wok as soon as the garlic is ready.
More made with pad thai sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.