What type of egg is stir-fried with Pad Thai?

Chicken egg is the type of egg commonly stir-fried with Pad Thai.

The egg is usually cracked directly into the hot wok after the noodles and sauce have begun cooking, then scrambled or folded through the mixture. It adds richness, color, and a soft texture that contrasts with the chewy rice noodles and crisp bean sprouts. In many preparations, the egg is cooked in a space made in the center of the wok before everything is tossed together.

Pad Thai recipes generally say simply “egg,” because chicken eggs are the ordinary culinary default in Thailand and many other countries. Duck eggs can be used in some dishes and have a richer yolk, while quail eggs are sometimes used as a garnish or specialty ingredient, but neither is the standard answer for Pad Thai.

Egg is separate from the dish’s protein options. A serving may combine egg with tofu, shrimp, chicken, or other ingredients. Consequently, a Pad Thai containing egg is not automatically vegetarian or vegan, even if it contains tofu and no meat.