From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Chicken Pad Thai with Chinese Broccoli
Sweet, savoury, tangy and irresistibly delicious — better than takeout and a complete meal.
Bobbie's tips: use tamarind paste for authentic flavour; don't overcook the noodles; cook over high heat; add a squeeze of fresh lime just before serving. Variations: shrimp or firm tofu instead of chicken, extra veggies, coconut sugar for a lower-sugar option, or leave out the peanuts and top with toasted sesame seeds for a nut-free version. Keeps 3 days in the fridge; not recommended for freezing. Nutrition per serving from Bobbie's card: about 450 calories, 14 g fat, 55 g carbohydrates, 28 g protein, 980 mg sodium.
Ingredients
For the Pad Thai sauce
- ¼ cup fish sauce
- 3 tbsp soy sauce (low sodium)
- 3 tbsp tamarind paste
- 3 tbsp brown sugar (or coconut sugar)
- 2 tbsp rice vinegar (or lime juice)
- 1 tbsp oyster sauce
- 1 tsp chili paste or sriracha (optional, to taste)
For the Pad Thai
- 8 oz (225 g) rice noodles (medium width)
- 1 tbsp oil (avocado, coconut, or vegetable)
- 1 lb (450 g) chicken breast or thighs, thinly sliced
- 4 cups Chinese broccoli (gai lan), chopped (stems and leaves separated)
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 2 green onions, sliced
- ½ cup crushed roasted peanuts
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
- Optional: red chili flakes, extra sriracha, Thai chili, or fresh herbs
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Method
- 1
Make the sauce: in a small bowl, whisk together the fish sauce, soy sauce, tamarind paste, brown sugar, rice vinegar, oyster sauce and chili paste. Set aside.
- 2
Prepare the noodles: soak the rice noodles in warm water for 20–30 minutes until soft but still firm. Drain and set aside.
- 3
Cook the chicken: heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through. Remove and set aside.
- 4
Stir-fry the aromatics: in the same pan, add a little more oil if needed. Add the garlic and sauté for 30 seconds. Add the Chinese broccoli stems and stir-fry for 2 minutes, then add the leaves and cook for 1–2 more minutes.
- 5
Add the eggs: push the vegetables to one side. Add the beaten eggs and scramble until just set. Mix with the vegetables.
- 6
Combine everything: add the drained noodles, cooked chicken and prepared sauce. Toss everything together and cook for 2–3 minutes until the noodles are coated and heated through.
- 7
Finish and garnish: add the bean sprouts and green onions. Toss and cook for 1 minute. Remove from the heat. Top with crushed peanuts, cilantro and lime wedges.
- 8
Serve immediately with extra lime, peanuts and chili flakes if desired.
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From Bobbie's “Bobbie's Recipe Cards (batch 7)”. Written up by Bobbie's Kitchen · Updated 26 October 2026