Name: High-Protein Pad Thai
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 200g chicken breast, thinly sliced; 150g extra-firm tofu, pressed and cubed; 100g dry pad thai rice noodles; 2 large eggs; 1 cup bean sprouts; 1/2 cup shredded carrots; 1/2 cup scallions, sliced; 2 cloves garlic, minced; 1 tbsp vegetable oil; 2 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp tamarind paste; 1 tbsp brown sugar; 1 tbsp lime juice; 2 tbsp roasted peanuts, chopped; 1/4 cup cilantro, chopped; Lime wedges, for serving

High-Protein Pad Thai

Peter

This high-protein Pad Thai is the perfect fusion of classic Thai flavors and modern nutritional goals. With a hearty mix of chicken breast, tofu, and eggs, each serving packs a powerful 50 grams of protein without sacrificing the dish’s signature sweet, tangy, and savory punch. Crisp vegetables and roasted peanuts add texture, while a quick homemade sauce brings everything together. Beautifully colorful and quick to prepare, this Pad Thai is a showstopper for post-workout dinners or anyone seeking a delicious, satisfying meal with serious protein power.

Ingredients

Instructions

Soak the rice noodles in hot water for 10-12 minutes until just tender, then drain and set aside.
In a small bowl, whisk together fish sauce, soy sauce, tamarind paste, brown sugar, and lime juice to make the Pad Thai sauce.
Heat half the oil in a large nonstick skillet or wok over medium-high heat. Add the chicken breast and cook until browned and cooked through, about 5-6 minutes. Remove and set aside.
In the same pan, add the tofu cubes and cook until golden on all sides, about 4 minutes. Remove and set aside.
Add the remaining oil to the pan, then sauté garlic until fragrant, about 30 seconds.
Push garlic to the side, crack in the eggs, and scramble until just set.
Add the drained noodles, chicken, tofu, carrots, and sauce to the pan. Toss everything together over medium-high heat until well combined and heated through, about 2-3 minutes.
Stir in bean sprouts and scallions, reserving a small handful for garnish.
Plate the Pad Thai, then top with peanuts, cilantro, and reserved scallions. Serve with lime wedges on the side.