Pad Thai with Chicken and Shrimp
Indulge in the vibrant flavors of homemade Pad Thai with Chicken and Shrimp—a beloved Thai street food dish bursting with the perfect balance of savory, tangy, and just a hint of spice. Featuring tender rice noodles tossed with juicy chicken, plump shrimp, scrambled eggs, and a flavorful Pad Thai sauce crafted from fish sauce, tamarind paste, soy sauce, brown sugar, and red chili flakes, this dish is as authentic as it is satisfying. Crisp bean sprouts, fresh cilantro, crunchy peanuts, and a squeeze of lime add layers of texture and freshness, while a quick 20-minute cook time ensures it's a perfect choice for busy weeknights. Serve this restaurant-quality classic straight from your skillet or wok and watch it disappear in no time!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 8 ounces Chicken breast, thinly sliced
- 8 ounces Shrimp, peeled and deveined
- 2 large Eggs
- 3 tablespoons Peanut oil (or vegetable oil)
- 3 cloves Garlic, minced
- 2 cups Bean sprouts
- 4 stalks Green onions, sliced on a bias
- 1 cup Roasted peanuts, coarsely chopped
- 1 cup Fresh cilantro, chopped
- 4 pieces Lime wedges
- 3 tablespoons Fish sauce
- 2 tablespoons Tamarind paste
- 3 tablespoons Brown sugar
- 2 tablespoons Soy sauce
- 1 teaspoon Red chili flakes
Instructions
Place the rice noodles in a large bowl and pour hot water over them. Let them soak for 5-7 minutes until they are pliable but still slightly firm. Drain and set aside.
In a small bowl, prepare the Pad Thai sauce by mixing fish sauce, tamarind paste, brown sugar, soy sauce, and red chili flakes. Stir well to combine and set aside.
Heat 1 tablespoon of peanut oil in a large non-stick skillet or wok over medium-high heat. Add the sliced chicken and cook until it is no longer pink, about 4-5 minutes. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of peanut oil and cook the shrimp until they turn pink and are fully cooked, about 2-3 minutes. Remove from the skillet and set aside with the chicken.
Add the remaining tablespoon of peanut oil to the skillet. Add the minced garlic and stir-fry for 30 seconds until fragrant.
Crack the eggs into the skillet and scramble them until they are just set.
Add the drained rice noodles, cooked chicken, and shrimp to the skillet. Pour the prepared Pad Thai sauce over the top and toss everything together well, ensuring all the noodles are evenly coated.
Add the bean sprouts and half of the green onions. Toss gently and cook for an additional 2-3 minutes.
Transfer the Pad Thai to serving plates and garnish with the remaining green onions, chopped peanuts, and cilantro.
Serve immediately with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 3029 mg | 132% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 60.6 g | ||
| Protein | 184.6 g | 369% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 490 mg | 38% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3474 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
