Chicken & Shrimp Pad Thai (Printer-Friendly Layout)
A takeout favorite made better at home—tangy, spicy noodles loaded with chicken and shrimp in a balanced tamarind sauce.
# Ingredients You'll Need:
→ For the Pad Thai Sauce
01 -
2 tablespoons fish sauce
02 -
½ tablespoon low-sodium soy sauce
03 -
2 tablespoons light brown sugar
04 -
1 tablespoon tamarind paste
05 -
2 tablespoons hot sauce
→ For the Noodles
06 -
4 ounces flat rice noodles
07 -
3 tablespoons oil
08 -
2–3 cloves garlic, chopped
09 -
4 ounces shrimp
10 -
4 ounces chicken breast, cut into small pieces
11 -
1 egg
12 -
¼ cup fresh bean sprouts
13 -
2 green onions, chopped
14 -
2 tablespoons roasted peanuts
15 -
½ cup fresh cilantro, chopped
16 -
1 lime, cut into wedges
17 -
Salt and pepper, to taste
# Step-by-Step Instructions:
01 -
Place rice noodles in room temperature water for 1 hour or in warm water for 10 minutes. Drain and set aside.
02 -
In a small bowl, whisk together fish sauce, soy sauce, brown sugar, tamarind paste, and hot sauce until well combined.
03 -
Heat oil in a wok or large skillet over high heat. Add garlic, chicken, and shrimp. Sauté until the garlic is fragrant and the proteins are nearly cooked through.
04 -
Push the chicken and shrimp to one side of the pan. Add a little more oil if needed, crack the egg into the empty side, and cook undisturbed for 30 seconds. Then scramble and mix with the proteins.
05 -
Add the soaked noodles, bean sprouts, green onions, and the sauce to the pan. Season with salt and pepper. Toss everything together well.
06 -
Add a splash of water if needed and continue cooking for 3–4 more minutes until the noodles are soft and everything is coated in sauce.
07 -
Plate immediately. Top with chopped peanuts, cilantro, and lime wedges.
# Extra Tips and Tricks:
01 -
This homemade version delivers authentic Thai flavors with the perfect balance of tanginess, spice, and umami from the tamarind-based sauce.