Chicken Pad Thai High-Protein Recipe

Chicken pad Thai high-protein is the gym-friendly version of Thailand's most famous noodle dish, built with double the chicken and eggs to push protein well above the takeout standard. The tamarind sauce and wok-charred noodles are completely authentic; only the protein ratio has been upgraded. Each serving delivers 48g of protein with the same bold pad Thai flavors you love, in a fully gluten-free and dairy-free format.

Ingredients

Protein and Noodles

• 600g chicken breast, thinly sliced
• 3 eggs
• 200g dried rice stick noodles (8mm wide)
• 3 tbsp neutral oil

Pad Thai Sauce

• 3 tbsp tamarind paste
• 3 tbsp gluten-free tamari (or fish sauce)
• 2 tbsp coconut sugar
• 1 tsp sriracha

Stir-Fry

• 4 cloves garlic, minced
• 3 shallots, thinly sliced
• 2 cups (150g) bean sprouts
• 3 spring onions, cut into 3cm pieces

Toppings

• 1/4 cup (35g) dry-roasted peanuts, chopped
• 2 limes, cut into wedges
• 2 tbsp fresh cilantro

Instructions

1. Soak rice noodles in room-temperature water for 30 minutes until pliable but not soft. Drain and set aside.
2. Mix tamarind paste, tamari, coconut sugar, and sriracha in a small bowl. Stir until sugar dissolves.
3. Heat 2 tbsp oil in a large wok over high heat until smoking. Add chicken slices in a single layer. Cook for 3-4 minutes without stirring to develop color, then flip and cook 2 more minutes until cooked through. Remove and set aside.
4. Add remaining 1 tbsp oil to the same wok. Add shallots and garlic. Stir-fry for 1 minute.
5. Push to one side. Crack eggs into the empty space and scramble for 45 seconds until just set. Mix with shallots.
6. Add drained noodles and pour the sauce over everything. Toss with tongs for 2-3 minutes until noodles absorb the sauce and soften.
7. Return chicken to the wok. Add bean sprouts and spring onion pieces. Toss for 1 more minute.
8. Divide into 4 bowls. Top with chopped peanuts, cilantro, and a generous squeeze of lime.

Tips & Variations

• Freeze chicken for 15 minutes before slicing for thinner, more uniform pieces that cook evenly.
• Add 1 cup edamame (shelled) to increase protein and fiber without changing the flavor profile.
• For a less sweet sauce, reduce coconut sugar to 1 tbsp and add an extra 1/2 tbsp tamarind paste.
• Soak noodles in cold water only; hot water will over-soften them before they hit the wok.
• Preheat your wok until a drop of water evaporates immediately before adding oil. This is essential for proper wok hei (charred flavor).

Nutrition Breakdown

Calories: 653 kcal

Protein: 47.8g

Fat: 22.9g

Carbs: 64.9g

Fiber: 4g

Track It with Nutrify

Tracking chicken pad Thai high-protein is easy with Nutrify's AI-powered food scanner. Just snap a photo of your plate and get instant calorie and macro data. Download Nutrify to start tracking smarter.