Shrimp and Chicken Pad Thai

barbara lentz


Yummy Pad Thai dish. You can control the heat by how much chilies you use. I am not a fan of a lot of spice so I use it sparingly.


☆☆☆☆☆ 0 votes

6 to 8
10 Min
15 Min
Stove Top



  • 1/4 c
    chicken stock
  • 3 Tbsp
    fish sauce
  • 1 Tbsp
    each tamarind paste and soy sauce
  • 1 tsp
    chili garlic paste
  • 4 Tbsp
    brown sugar
  • 1/4 tsp
    white pepper

  • 1
    boneless chicken breast small cubed
  • 15
    uncooked shrimp deviened and peeled
  • 8 oz
    thai rice noodles
  • 1 Tbsp
    soy sauce
  • 4
    green onion slied separate the white and the green parts
  • 4 clove
    garlic minced
  • 1 tsp
    grated ginger
  • 1 tsp
    red chili pepper minced
  • 1 large
  • 2 c
    bean sprouts
  • 1/3 c
  • 1/2 c
    cilantro chopped
  • ·
    oil for frying

How to Make Shrimp and Chicken Pad Thai


  1. Heat a large pot of water to boiling. Throw in noodles and remove from heat. Let sit 4 or 5 minutes then drain. set aside
  2. Toss chicken with the soy sauce and set aside
  3. Mix the ingredients for the sauce together and set aside.
  4. In large skillet add 2 tbsp. oil swirl it around and add the white parts of the green onions, ginger, garlic, and chili stir fry 1 minute.
  5. Add the chicken and stir fry 3 or 4 minutes. Add the shrimp and stir fry 2 more minutes.
  6. Push ingredients to the side and add the egg stirring to cook and incorporating It into the mixture.
  7. Add the noodles and 1/3 of the sauce. Add the sauce every 1 minute and continue to cook until glossy and thickened.
  8. Remove from heat and stir in the bean sprouts.
  9. to serve garnish with nuts and cilantro

Printable Recipe Card

About Shrimp and Chicken Pad Thai

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

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