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Chicken & Shrimp Pad Thai

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Chicken & Shrimp Pad Thai is a flavorful, homemade version of the classic dish, featuring a tangy tamarind sauce, rice noodles, and a combination of shrimp and chicken. With fresh vegetables, peanuts, cilantro, and lime, this dish is a delicious and customizable meal.

Ingredients

2 tablespoons fish sauce

½ tablespoon low-sodium soy sauce

2 tablespoons light brown sugar

1 tablespoon tamarind paste

2 tablespoons hot sauce

4 ounces flat rice noodles

3 tablespoons oil

2–3 cloves garlic, chopped

4 ounces shrimp, peeled and deveined

4 ounces chicken breast, cut into small pieces

1 egg

¼ cup fresh bean sprouts

2 green onions, chopped

2 tablespoons roasted peanuts, chopped

½ cup fresh cilantro, chopped

1 lime, cut into wedges

Salt and pepper, to taste

Instructions

  1. Cook the rice noodles according to the package instructions, then drain and set aside. If sticky, rinse under cold water.
  2. In a small bowl, whisk together the fish sauce, soy sauce, brown sugar, tamarind paste, and hot sauce. Set aside.
  3. Heat 2 tablespoons of oil in a large pan or wok over medium heat. Add garlic and sauté for 1 minute. Add shrimp and chicken and cook for 3-4 minutes until shrimp turns pink and chicken is cooked through. Season with salt and pepper, then set aside.
  4. Add the remaining oil to the pan and scramble the egg for 1-2 minutes until fully cooked.
  5. Add the cooked rice noodles to the pan with the egg. Pour the Pad Thai sauce over the noodles and toss to coat.
  6. Stir in shrimp, chicken, bean sprouts, and green onions. Toss everything together until heated through.
  7. Serve in bowls, topped with peanuts, cilantro, and lime wedges. Enjoy!

Notes

Add extra vegetables like bell peppers or broccoli for more nutrition.

For a vegetarian version, substitute tofu for the chicken and shrimp.

Increase the hot sauce for a spicier Pad Thai or add chili peppers during stir-frying.

If allergic to peanuts, use cashews or almonds as a substitute.

Nutrition

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