Tim'S Pad Thai With Chicken And Shrimp Recipe

Name: Tim'S Pad Thai With Chicken And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 13 oz. pkg of rice noodles (cooked to just before al dente); 1 1/2 boneless chicken breasts; 12-16 medium shrimp; 1/3 pound mung bean sprouts (optional); 3 eggs beaten and scrambled broken into medium pieces; 6 scallions cut into 1 inch segments; 2-4 tbsp peanut oil; 4 minced garlic cloves; 2 tbsp peanut butter; 2 tbsp honey; 1/2 tsp red pepper flakes; 1/4 cup chopped cilantro (optional); 1/4 cup crushed cashews or peanuts

Servings: persons

1 13 oz. pkg of rice noodles (cooked to just before al dente)
1 1/2 boneless chicken breasts
12-16 medium shrimp
1/3 pound mung bean sprouts (optional)
3 eggs beaten and scrambled broken into medium pieces
6 scallions cut into 1 inch segments
2-4 tbsp peanut oil
4 minced garlic cloves
2 tbsp peanut butter
2 tbsp honey
1/2 tsp red pepper flakes
1/4 cup chopped cilantro (optional)
1/4 cup crushed cashews or peanuts

1
Marinate the chicken and shrimp separately as they cook at different rates. Marinate at least 2 hours but overnight is best.
2
Cook the noodles and set aside.
3
Drain both chicken and shrimp reserving the marinade in a bowl. To 3/4 cup of this marinade add the honey and peanut butter.
4
Beat eggs with a tsp of water and pinch of salt added. Scramble eggs in a wok or a deep sided 4-6 quart pan. Remove and set aside.
5
Clean pan and add 2 tbsp peanut oil heat on medium high until almost smoking then add shrimp. Stir fry until pink about 2 minutes. Remove and set aside.
6
Add chicken to wok or pan in two batches so the pan does not cool down too much. Add additioal oil if needed. Stir fry chicken for 3-5 minutes until just cooked.
7
Remove and set aside.
8
Add scallions, garlic, and red pepper flakes to pan and saute for 1-2 minutes. Add half of the marinade with the peanut and honey mixture toss for 1 minute then add noodles and other half of marinade mixture. Toss the noodles with tongs noodles to coat with the liquid. (you may need to add some of the reserved marinade if it looks dry) Once thoroughly coated add in the chicken,shrimp,eggs, and bean sprouts.
9
Serve immediately garnish with the crushed nuts and cilantro.

1113

kcal

Calories

Fat

Carbs

120

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 13 ingredients. The key ingredients include: 1 13 oz. pkg of rice noodles (cooked to just before al dente), 1 1/2 boneless chicken breasts, 12-16 medium shrimp, 1/3 pound mung bean sprouts (optional), and more.

Yes, Tim'S 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!

Tim'S 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