Shrimp or Chicken Pad Thai
Dive into the vibrant flavors of Thailand with this irresistible Shrimp or Chicken Pad Thai recipe! Featuring tender rice noodles stir-fried with your choice of succulent shrimp or juicy chicken, this dish is tossed in a savory-sweet Pad Thai sauce and accented with fresh garlic, crunchy bean sprouts, and green onions. Topped with crushed peanuts, a hint of chopped cilantro, and optional chili flakes for a touch of heat, this restaurant-quality meal comes together in just 30 minutes, making it perfect for weeknight dinners or special occasions. Serve with a squeeze of fresh lime for a tangy burst of flavor, and enjoy the perfect balance of textures and taste in every bite. Ideal for lovers of Asian cuisine, this easy Pad Thai recipe is a mouthwatering crowd-pleaser packed with authentic charm.
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 12 oz Shrimp (peeled and deveined) or chicken breast (sliced into thin strips)
- 3 tbsp Vegetable oil
- 2 large Eggs
- 3 cloves Garlic (minced)
- 2 cups Bean sprouts
- 4 Green onions (sliced into 1-inch pieces)
- 0.333 cup Crushed peanuts
- 1 Fresh lime (cut into wedges)
- 0.5 cup Pad Thai sauce (store-bought or homemade)
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 0.5 tsp Red chili flakes (optional)
Instructions
Soak the rice noodles in warm water for 30 minutes or until softened. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the shrimp or chicken slices to the skillet and stir-fry until fully cooked, about 3-5 minutes. Remove and set aside.
In the same skillet, add another tablespoon of vegetable oil. Crack the eggs into the pan and scramble them until just set, then push them to the side of the pan.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the softened rice noodles to the skillet, followed by the Pad Thai sauce. Toss well to coat the noodles evenly.
Return the cooked shrimp or chicken to the skillet. Stir in the bean sprouts and green onions, cooking for another 2-3 minutes until heated through.
Remove from heat and transfer the Pad Thai to serving plates.
Top with crushed peanuts, chopped cilantro, and a sprinkle of red chili flakes if desired.
Serve with fresh lime wedges on the side for squeezing over the top, and enjoy immediately.
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 1015 mg | 338% | |
| Sodium | 2720 mg | 118% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 36.3 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 341 mg | 26% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2027 mg | 43% | |
*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.
