Pad Thai With Chicken and Shrimp Recipe

Name: Pad Thai With Chicken and Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb rice noodles, cooked according to package directions; 2 tablespoons olive oil, divided; ¼ cup water; 3 tablespoons fish sauce; 2 tablespoons ketchup; 1 tablespoon Worcestershire sauce; 2 teaspoons chilie garlic sauce; 2 teaspoons sugar; 2 large eggs, slightly beaten; 34 lb chicken breast halve, cut into 1-inch pieces; 2 garlic cloves, minced; 12 lb shrimp, peeled and deveined; ½ cup green onion, chopped; 1 teaspoon paprika; 2 cups bean sprouts; ½ cup cilantro, chopped (optional); 2 tablespoons peanuts, chopped (I always add more); 6 lime wedges, for garnish (optional)

Servings: persons

12 lb rice noodles, cooked according to package directions
2 tablespoons olive oil, divided
¼ cup water
3 tablespoons fish sauce
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons chilie garlic sauce
2 teaspoons sugar
2 large eggs, slightly beaten
34 lb chicken breast halve, cut into 1-inch pieces
2 garlic cloves, minced
12 lb shrimp, peeled and deveined
½ cup green onion, chopped
1 teaspoon paprika
2 cups bean sprouts
½ cup cilantro, chopped (optional)
2 tablespoons peanuts, chopped (I always add more)
6 lime wedges, for garnish (optional)

1
In a large bowl, toss cooked noodles with 1 teaspoon olive oil; set aside.
2
In a medium bowl, combine water, fish sauce, ketchup, Worcestershire sauce, chili garlic sacue and sugar; set side.
3
In a large nonstick skillet (or preferably a wok), heat 1 teaspoon olive oil over medium high heat.
4
Add eggs and stir fry for 1 minute.
5
Add eggs to noodles.
6
In the same skillet, heat 1 teaspoon olive oil over medium high heat.
7
Add chicken and garlic; stir fry for 5 minutes.
8
Add chicken mixture to noodle mixture.
9
In the same skillet, heat 1 tablespoon olive oil over medium high heat.
10
Add shrimp, onions and paprika; stir fry for 3 minutes.
11
Toss the noodle mixture and the soy sauce mixture into the skillet and heat through (5 minutes).
12
Remove from heat; toss with bean sprouts and cilantro.
13
Sprinkle with peanuts.
14
Garnish with lime wedges.

13104

kcal

Calories

198

Fat

1052

Carbs

1713

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 18 ingredients. The key ingredients include: 12 lb rice noodles, cooked according to package directions, 2 tablespoons olive oil, divided, ¼ cup water, 3 tablespoons fish sauce, and more.

Yes, Pad Thai With Chicken and Shrimp 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!

Pad Thai With Chicken and Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions