Chicken Pad Thai With Shrimp
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Chicken pad thai is a simple but flavorful Asian entree. It can be made with a variety of lean protein, but this easy recipe may very well become your new favorite weeknight dinners. Chicken and shrimp are tossed with stir-fried rice noodles and a tangy sauce then garnished with chopped peanuts, bean sprouts, fresh cilantro and a squeeze of fresh lime juice.
One of the stops on our honeymoon was Thailand. We landed in Bangkok, spent a few days there and then headed up to Kanchanaburi. (This post was originally published on June 18th, 2011.
We visited the ruins of a Buddhist “wat” nearby in Ayutthaya. Afterwards we stopped there for some of the best Pad Thai we’ve ever had. Part of a memorable meal isn’t just the food, it’s the whole experience.
This pad Thai comes together pretty quickly. This recipe is simplified for the everyday cook who might not be able to find more traditional ingredients like tamarind paste. This recipe has common ingredients can easily be found at most grocery stores. Our favorite local Thai restaurant always made their chicken pad Thai with shrimp as well. When they closed, all we could find were Thai restaurants that served either chicken or shrimp pad thai. This recipe has both, so no need to choose.
Ingredients for homemade chicken pad thai with shrimp
The key to most Asian foods is “mise en place“. Mise en Place is French for, “get all your stuff together”! This takes a few minutes longer than prepping as you go, but once you start stir frying, you need to add ingredients fast! Having everything ready to go means you can add quickly and don’t need to worry about overcooking.
- 8 ounces flat rice noodles (wide)
- 1/3 cup ketchup
- 1 Tablespoon sugar (or coconut sugar)
- 4 Tablespoon Thai fish sauce
- 1/2 tsp. crushed red pepper
- 2 Tablespoons coconut oil divided
- 3/4 lb. medium shrimp peeled and deveined
- 1/2 lb. boneless skinless chicken breasts or thighs, cut into small pieces
- 2 large eggs lightly beaten
- 1 cup fresh bean sprouts (extra for garnish)
- 3/4 cup sliced green onions extra for garnish
- 1 teaspoon minced garlic
- 2 Tablespoon dry roasted peanuts chopped
- Chopped fresh cilantro and lime wedges for garnish
How to make chicken pad Thai
Place noodles in a large bowl. Add hot water to cover; soak rice noodles for 15 minutes or until al
dente. Drain noodles.- Combine sauce ingredients; ketchup, sugar, fish sauce and pepper in a small bowl.
Heat 1 Tablespoon oil in a large non-stick skillet or large wok over medium-high heat. Add shrimp, sauté 2 minutes or until shrimp are done. Remove shrimp and set aside.
Do the same with the chicken pieces until they are done, set aside.
Heat 1 Tablespoon oil in pan over medium-high heat. Add eggs, stir fry for 30 seconds or until soft-scrambled, stirring constantly.
Add sprouts, green onions and garlic, cook 1 minute.
- Add noodles and ketchup mixture, chicken and shrimp and cook 3 or 4 minutes or until heated and noodles are tender.
Love Thai food? Here are some of our favorite Thai dishes.
Chicken Satay with Peanut Sauce?
Chicken Pad Thai with Shrimp
Ingredients
- 8 ounces rice noodles (wide)
- 1/3 cup ketchup
- 1 Tablespoon sugar (or coconut sugar)
- 3 Tablespoon Thai fish sauce
- 1/2 tsp. crushed red pepper
- 2 Tablespoons coconut oil divided
- 12 ounces medium shrimp peeled and deveined
- 8 ounces chicken diced
- 2 large eggs lightly beaten
- 1 cup fresh beans sprouts (extra for garnish)
- 3/4 cup sliced green onions extra for garnish
- 2 cloves garlic minced
- 2 Tablespoon dry roasted peanuts chopped
- 1/2 cup cilantro chopped
- 1 lime quartered
Instructions
- Place noodles in a large bowl. Add hot water to cover; let stand 15 minutes or until tender. Drain.
- Combine ketchup, sugar, fish sauce and pepper in a small bowl.
- Heat 2 teaspoons oil in a large non-stick skillet or wok over medium-high heat. Add shrimp, saute 2 minutes or until shrimp are done. Remove shrimp and set aside.
- Do the same with the chicken pieces until they are done, set aside.
- Heat 4 teaspoons oil in pan over medium-high heat. Add eggs, cook 30 seconds or until soft-scrambled, stirring constantly.
- Add sprouts, green onions and garlic, cook 1 minute.
- Add noodles and ketchup mixture, chicken and shrimp, and cook 3 or 4 minutes or until heated and noodles are tender.
- Serve with chopped peanuts, chopped cilantro and lime wedges.
Your Honeymoon sounds like it was amazing Cynthia!!! Thanks a bunch for stopping by Munching Mondays!!!! YUMMY DISH 🙂 Warmest, nic
Thank you Nic!
We ADORE Pad Thai in my house, and we’re actually planning a Thailand backpacking trip for next year! This meal is totally gonna get us all PUMPED UP for it! Pinned!
Needing to “get all my stuff together” Cynthia. This looks absolutely delicious and authentic. I’ve never made Pad Thai and always wanted to. Our Trader Joe’s isn’t far, will have to pick up those wide rice stick noodles. Thanks for the inspiration.
This is a beautiful dish! We love pad thai in my house but I actually have never made it myself. I have to try it out!
Your honeymoon sounds amazing! I love trips like that! And even better when the food is good…can’t wait to try this!
I could sit and eat and eat and eat this all night long and then again for breakfast.
haha, if there’s any left! I never seem to make enough for the next day!
This pad thai looks incredibly delicious! Who needs take-out when you’ve got a recipe like this?!
Thank you Taylor!
This looks delicious, quick and easy! Perfect!
Thanks Marye!
Sounds like an amazing honeymoon! Made even better with awesome food!
Definitely a once in a lifetime opportunity! I could never imagine taking that much time off now!
I love pad Thai! It’s actually one of my favorite meals of all time. I made it once but it didn’t turn out great so I will be trying again with this recipe!
I’ve been making this recipe for at least 20 years…It’s pretty hard to get restaurant quality pad thai, but this comes pretty close!
Healthy and delish! Love the shrimp and seasonings:)
Definitely giving this a try for lunch soon!
I’ve never made Pad Thai, but D loves it! Would totally make this shrimp version (sans the cilantro at the end, though)! Looks so good!
haha! It won’t be quite authentic without the cilantro…but still delicious!
Cynthia!! I cannot wait to give this recipe a try!!! Thanks so much for sharing!!! Sunny
you are welcome! Let me know how you like it!
This sounds delicious! I’ve always wanted to go to Thailand – perhaps someday soon. Pad Thai is one of those dishes that I could eat all day. Plus, the fact that it’s healthy means that I can 🙂 I love being able to make takeout dishes at home.
If I didn’t have a shrimp allergy I would make this in a heart beat.
Pad Thai is one of my favorite dishes. I’ve been getting it with fried tofu but I could go for some scrhimp : )
you could put tofu and shrimp in it!
Pad Thai is one of my favorite dishes and this looks fabulous!
Mine too! Thank you!
What a fabulous-sounding honeymoon. We went with the girls to Thailand a few years ago and one of our most deliciously happy foodie memories was Pad Thai. Thanks for the recipe, Cynthia. Looks wonderful!
thank you Jill! It certainly was a memorable trip. Glad we did it before we had to settle down!
What a great post! It’s true, restaurants – at least where I live – can’t normally serve a decent pad Thai. Not that I’ve been to Thailand, tho! This looks much fresher!
Yes, definitely fresher…and much cheaper too!
I can’t wait to give this recipe a try. Enjoy Thai food. The chicken and shrimp combination will be delish! Thank you for the recipe.
I’d like to enter the June Giveaway contest.