Your Pad or Mine Chicken Shrimp Pad Thai
Elevate your weeknight dinner game with "Your Pad or Mine Chicken Shrimp Pad Thai," a savory, homemade twist on the iconic Thai street food favorite. This vibrant dish features tender rice noodles tossed in a delectable umami-rich sauce made with fish sauce, tamarind paste, and a hint of soy sauce sweetness, balanced with a kick of optional red chili flakes. Perfectly cooked chicken and succulent shrimp provide a protein-packed duo, complemented by freshly sautéed garlic, crunchy bean sprouts, and crisp green onions. Finished with a garnish of crushed peanuts and a squeeze of zesty lime, this quick and easy Pad Thai—ready in just 35 minutes—delivers bold, authentic flavors in every bite. Ideal for a satisfying family meal, this recipe is guaranteed to bring restaurant-quality flair straight to your kitchen.
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 1 lb Chicken breast, thinly sliced
- 0.5 lb Shrimp, peeled and deveined
- 3 tbsp Vegetable oil
- 2 large Eggs, lightly beaten
- 3 cloves Garlic, minced
- 2 cups Bean sprouts
- 4 Green onions, sliced into 1-inch pieces
- 0.25 cup Crushed peanuts
- 4 Lime wedges
- 3 tbsp Fish sauce
- 2 tbsp Tamarind paste
- 2 tbsp Soy sauce
- 2 tbsp Brown sugar
- 0.5 tsp Red chili flakes (optional)
Instructions
Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, combine fish sauce, tamarind paste, soy sauce, brown sugar, and red chili flakes (if using). Stir until the sugar dissolves and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook until no longer pink, about 5-6 minutes. Remove from the skillet and set aside.
Add another tablespoon of oil to the skillet. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Remove from the skillet and set aside with the chicken.
Add the remaining tablespoon of oil to the skillet. Pour in the beaten eggs and scramble until just set, breaking them into small pieces with a spatula.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Then, add the cooked rice noodles and the sauce mixture. Toss everything together to coat the noodles evenly.
Return the cooked chicken and shrimp to the skillet, along with the bean sprouts and green onions. Toss until everything is well combined and heated through, about 2-3 minutes.
Transfer the Pad Thai to serving plates and garnish with crushed peanuts and lime wedges. Serve immediately and enjoy!
Nutrition Facts
Calories |
2190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 6427 mg | 279% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 50.2 g | ||
| Protein | 233.6 g | 467% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 422 mg | 32% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3247 mg | 69% | |
*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.
