Your Pad Or Mine? (Chicken & Shrimp Pad Thai)

Name: Your Pad Or Mine? (Chicken & Shrimp Pad Thai)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package Thai rice noodles; 4 ounces chicken breasts; 4 ounces tofu; 1/3 cup roasted unsalted peanuts; 5 tablespoons tamarind juice; 3 tablespoons fish sauce; 2 tablespoons sugar; 2 tablespoons lime juice; 1/2 cup vegetable oil; 2 teaspoons garlic, minced; 8 large shrimp, shelled and deveined; 2 eggs; 1 cup bean sprouts; 1/3 cup green onion, cut into 1-inch pieces; 1/2 teaspoon roasted red chile (optional); 1/4 cup cilantro leaf; 4 lime wedges

Servings: persons

1 (8 ounce) package Thai rice noodles
4 ounces chicken breasts
4 ounces tofu
1/3 cup roasted unsalted peanuts
5 tablespoons tamarind juice
3 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lime juice
1/2 cup vegetable oil
2 teaspoons garlic, minced
8 large shrimp, shelled and deveined
2 eggs
1 cup bean sprouts
1/3 cup green onion, cut into 1-inch pieces
1/2 teaspoon roasted red chile (optional)
1/4 cup cilantro leaf
4 lime wedges

1
Soak noodles in cold water for about 1 hour or warm water for 30 minutes.
2
Cut the chicken into 1/4-inch strips. Set aside.
3
Cut the tofu into 3/4-inch cubes. In a well oiled pan, fry the tofu on all sides until browned. Set aside.
4
Coarsely chop peanuts with knife or coarsely grind in food processor. Set aside.
5
In a small bowl, add tamarind juice, fish sauce, sugar and lime juice. Beat to thoroughly mix and set aside.
6
Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, making sure it doesn't burn (about 30 seconds).
7
Add chicken and stir-fry for 1 minute.
8
Add tofu and shrimps and stir-fry for 1 more minute.
9
Break eggs into wok and let them fry without breaking them up for another minute.
10
While eggs cook, quickly drain the noodles and then add to wok, giving them several quick folds from the bottom up for about 1 minute. Add tamarind juice mixture and continue stir-frying, mixing everything together for 1-2 minutes.
11
Add about 2/3 of the ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion. Stir-fry for 30 seconds and take off heat.
12
Transfer to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, and fresh cilantro leaves. Stick a couple of lime wedges on the side and serve immediately.

819

kcal

Calories

Fat

Carbs

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 17 ingredients. The key ingredients include: 1 (8 ounce) package Thai rice noodles, 4 ounces chicken breasts, 4 ounces tofu, 1/3 cup roasted unsalted peanuts, and more.

Yes, Your Pad Or Mine? (Chicken & 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!