Chicken & Shrimp Pad Thai
A vibrant dish that brings the flavors of Thailand to your kitchen with tender chicken, succulent shrimp, and fresh ingredients.
Ingredients
For the sauce
- 2 tablespoons fish sauce savory and umami-rich
- 0.5 tablespoon low-sodium soy sauce for a hint of saltiness
- 2 tablespoons light brown sugar to add a touch of sweetness
- 1 tablespoon tamarind paste providing a tangy depth
- 2 tablespoons hot sauce for a spicy kick
Main ingredients
- 4 ounces flat rice noodles soft and chewy
- 3 tablespoons oil for sautéing
- 2 cloves garlic chopped, aromatic and flavorful
- 4 ounces shrimp plump and juicy
- 4 ounces chicken breast cut into small, tender pieces
- 1 egg egg for creaminess
- 0.25 cup fresh bean sprouts crunchy and fresh
- 2 green onions chopped, adding a mild, oniony flavor
- 2 tablespoons roasted peanuts for a nutty crunch
- 1 lime zesty freshness
- 0.5 cup fresh cilantro chopped, for herbaceous brightness
- Salt and pepper to taste
Instructions
Preparation
- Start by cooking the flat rice noodles according to package instructions. Be sure to drain them well and set aside; they should be tender but not mushy, maintaining a slight chew.
- In a large pan or wok, heat 3 tablespoons of oil over medium-high heat. Add the chopped garlic, sautéing it until fragrant—about 30 seconds.
- Toss in the chicken pieces next. Cook them until they turn golden brown and are cooked through, approximately 5-7 minutes.
- Add the shrimp to the pan, stirring them into the mix. They should cook fairly quickly, just until they turn pink.
- Push the chicken and shrimp to one side of the pan. Crack the egg into the pan, scrambling it gently until cooked.
- Introduce the cooked noodles to the pan, combining everything together. Pour in the fish sauce, soy sauce, tamarind paste, hot sauce, and light brown sugar. Stir well to ensure all the ingredients are coated evenly.
- Add the fresh bean sprouts and chopped green onions, mixing them in for lovely crunch and freshness. Taste the mixture and adjust seasoning with salt and pepper as desired.
- Remove from heat and serve your Chicken & Shrimp Pad Thai warm, garnishing with roasted peanuts, a spritz of fresh lime juice, and a sprinkle of cilantro on top.
Notes
Best enjoyed fresh. If making ahead, store leftovers in the fridge for up to 2 days.