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Name: High Protein Pad Thai (50g Protein per Serving)
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 200g extra-firm tofu, pressed and cubed; 200g boneless, skinless chicken breast, thinly sliced; 120g dry high-protein edamame or chickpea noodles; 2 large eggs; 1 cup bean sprouts; 1/2 cup shredded carrots; 1/2 cup green onions, sliced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon fish sauce; 1 tablespoon lime juice; 2 teaspoons brown sugar; 1 tablespoon peanut butter; 1 tablespoon sesame oil; 1/4 cup roasted peanuts, chopped; 1 tablespoon neutral oil (such as canola or avocado oil); Lime wedges, for serving; Fresh cilantro, for garnish

High Protein Pad Thai (50g Protein per Serving)

miradugm

This high-protein Pad Thai is a powerhouse meal, perfect for athletes or anyone seeking a satisfying, muscle-friendly dinner. By combining chicken breast, tofu, and high-protein noodles, each serving packs a whopping 50 grams of protein while keeping the dish vibrant and true to its Thai street food roots. The sauce is balanced with umami, tang, and a hint of sweetness, while crunchy peanuts and fresh lime add texture and zing. It’s a colorful, crave-worthy meal that comes together in just over half an hour—ideal for busy weeknights or meal prep. Leftovers reheat beautifully, making it as practical as it is delicious.

Ingredients

Instructions

Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.
Heat the neutral oil in a large nonstick skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4-5 minutes. Remove and set aside.
Add tofu cubes to the pan and cook until golden on all sides, about 4 minutes. Remove and set aside with the chicken.
Lower heat to medium. Add sesame oil, then garlic, ginger, and carrots. Sauté for 1-2 minutes until fragrant and carrots are slightly softened.
Push veggies to the side, crack in the eggs, and scramble until just set.
Return chicken and tofu to the pan. Add cooked noodles and bean sprouts.
In a small bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, and peanut butter. Pour over the noodle mixture.
Toss everything together over medium heat for 2-3 minutes until well combined and heated through.
Stir in green onions, then plate and top with chopped peanuts, fresh cilantro, and lime wedges.
Serve immediately. Store leftovers in an airtight container and reheat in the microwave or on the stovetop with a splash of water.