Thai Shrimp and Chicken Pad Thai

Experience the vibrant flavors of Thailand with our Thai Shrimp and Chicken Pad Thai. This non-vegetarian dish features a perfect balance of sweet, savory, and spicy notes, making it a crowd-pleaser. Ideal for those who love a bit of heat, this recipe is also customizable to suit your taste. With potential allergens including shellfish, peanuts, and soy, it’s essential to be mindful of dietary restrictions. This versatile dish is perfect for using up leftovers and can be served as a main course or a side.

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Recipe Collection: Dinner

Serving Size: 3

Cooking Time: 30 minutes

Overview

Pad Thai, the beloved national noodle dish of Thailand, is a delightful combination of flavors and textures. This recipe allows you to recreate this popular dish at home, with the flexibility to adjust the spice level to your preference. Perfect for those who enjoy a bit of heat, this Pad Thai is both satisfying and versatile, making it a great option for using up leftovers.

Diet Type

Non-Vegetarian

Allergies

Shellfish, Peanuts, Soy

Cuisine

Thai

Ingredients

• 1 8 Ounces (oz) package dried flat rice noodles
• 0.25 Cups fresh lime juice
• 0.25 Cups chicken stock
• 3 Tablespoons (tbsp) fish sauce
• 2 Tablespoons (tbsp) oyster sauce
• 1 Tablespoon (tbsp) white sugar
• 5 Teaspoons (tsp) Asian chile pepper sauce, divided
• 0.25 Cups vegetable oil
• 1 Tablespoon (tbsp) garlic, minced
• 8 Ounces (oz) medium shrimp, peeled
• 8 Ounces (oz) skinless, boneless chicken breast halves, cubed
• 2 Large eggs, whisked
• 5 Cups bean sprouts, divided
• 6 Medium green onions, sliced
• 2 Tablespoons (tbsp) unsalted dry-roasted peanuts, chopped
• 0.25 Cups fresh cilantro, chopped
• 1 Medium lime, divided

Steps

1. Fill a large bowl with hot tap water and place the rice noodles in it to soak for 20 minutes.
2. In a small bowl, stir together lime juice, chicken stock, fish sauce, oyster sauce, sugar, and 2 teaspoons of chile sauce. Set aside.
3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly, until shrimp is opaque and chicken is cooked through, about 5 to 7 minutes.
4. Move everything in the wok to the sides and pour the whisked eggs into the center. Cook and stir the eggs until firm.
5. Add the soaked noodles to the wok and pour in the prepared sauce. Cook, stirring constantly, until noodles are tender. Add a bit more water if needed to finish cooking the noodles.
6. Stir in 3 cups of bean sprouts, green onions, and the remaining chile sauce. Remove from heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
7. Serve garnished with the remaining 2 cups of bean sprouts, fresh cilantro, and lime wedges on the side.

Enjoy this flavorful and customizable Pad Thai with your family and friends!