Chicken And Shrimp Pad Thai Recipe

Name: Chicken And Shrimp Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz Thai rice noodles; 1/2 cup vegetable oil; 1/4 cup tamarind paste; 1/4 cup warm water; 2 medium chicken breasts; 15 medium cooked and deviened shrimp; 3 tbsp fish sauce (nam pla); 2 tbsp sesame oil; 2 tbsp lime juice; 2 tbsp minced garlic; 1/2 cup sugar; 1/4 cup coconut milk; 1/2 cup shredded carrot; 1/2 cup crushed roasted peanuts; 1/2 cup mushrooms; 1 cup green onion (cut 1 in. pieces); 1 cup bean sprouts; 2 eggs; Lime wedges (for garnish); Red pepper flakes or other spice to taste

Servings: persons

8 oz Thai rice noodles
1/2 cup vegetable oil
1/4 cup tamarind paste
1/4 cup warm water
2 medium chicken breasts
15 medium cooked and deviened shrimp
3 tbsp fish sauce (nam pla)
2 tbsp sesame oil
2 tbsp lime juice
2 tbsp minced garlic
1/2 cup sugar
1/4 cup coconut milk
1/2 cup shredded carrot
1/2 cup crushed roasted peanuts
1/2 cup mushrooms
1 cup green onion (cut 1 in. pieces)
1 cup bean sprouts
2 eggs
Lime wedges (for garnish)
Red pepper flakes or other spice to taste

1
1. Soak noodles in warm water for at least 45 minutes.
2
2. Mix tamarind with 1/4 cup water in a small bowl at let stand for 10-15 minutes (or until soft) then blend to a smooth paste.
3
3. Combine fish sauce, lime juice, coconut milk, sesame oil, sugar and peppar flakes together in a mixing bowl, set aside.
4
4. Add 3-5 tbsp (depending on taste) of your tamarind mixture to the fish sauce mix. Mix well and set aside.
5
(At this point you can taste a small amount of your sauce to see if it meets your taste. If not this is the time to make small adjustments).
6
5. Cut green onion, shred carrot and mince garlic, set aside.
7
6. Cut chicken into small pieces (1 in), set aside.
8
7. Add oil to wok or large pan and heat. Add garlic and stir until golden brown. Add chicken and spread out evenly. When chicken is almost cooked through add the eggs. After 30 seconds or so break the yolks and mix the egg, let cook 1-2 minutes.
9
8. While chicken and eggs finish cooking drain the noodles and add them to the wok and mix well.
10
9. Add your fish sauce mixture to the wok and mix well.
11
10. Add 2/3 of the green onion, crushed peanuts and carrot.
12
11. Add all of the mushrooms and shrimp.
13
12. Stir fry on low heat for 3-4 minutes.
14
13. Mix well and transfer to serving dishes. Top with remaining carrot, peanuts, green onion, bean sprouts and lime wedges.

1242

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 8 oz Thai rice noodles, 1/2 cup vegetable oil, 1/4 cup tamarind paste, 1/4 cup warm water, and more.

Yes, Chicken And Shrimp Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Shrimp Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions