Pad Thai Gai


Pad Thai Gai
Preparation time
Cooking time


For 4 Person(s)


  • 3 tablespoon(s) Grace Vegetable Oil
  • 1 tablespoon(s) garlic, minced
  • 1 medium egg, whisked
  • 1 cup(s) chicken breast, diced
  • 1 pound(s) Thai Noodles
  • 1/4 cup(s) water
  • 2 tablespoon(s) tamarind sauce
  • 1 tablespoon(s) oyster sauce
  • 1/2 cup(s) tofu, julienne
  • 1/4 cup(s) escallion, chopped (green onion)
  • 2 cup(s) cabbage, chopped
  • 1/4 cup(s) peanuts
  • 3 whole eggs
  • Garnish:
  • 1 tablespoon(s) peanuts
  • 1 tablespoon(s) escallion, chopped
  • 2 medium lime slices

Pad Thai Gai Directions

  1. Heat skillet, add Grace Vegetable Oil and use to saute garlic.  Mix in the beaten egg and the diced chicken breast and cook stirring for about two minutes.
  2. Fold in the noodles and water and cook stirring constantly for three minutes.
  3. Add the tamarind sauce and the oyster sauce and mix well.
  4. Fold in the julienne tofu, chopped escallion and the coarsely chopped cabbage and peanuts and mix well.
  5. Use the additional eggs to make a thin omelette and use it to line a mould. Fill the mould and fold in the ends at the top. 
  6. Unmould onto a serving platter.  Use a sharp knife to cut an X on the surface of the moulded dish.  Fold the four pieces/ends outwards to expose the filling.

    To Garnish
    :  Garnish the cut area with peanuts, escallion and lime slices.

    Serve with a lettuce salad.

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