Pad Thai with Chicken and Shrimp

A skillet filled with shrimp, chicken, tofu, bean sprouts, green onions, peanuts, and pad thai noodles, all mixed together in a colorful pad thai dish.

Pad Thai with Chicken and Shrimp

Make authentic Pad Thai at home with this easy recipe! Chewy flat rice noodles are tossed with a perfectly balanced, tangy-sweet sauce, tender chicken, succulent shrimp, and silky scrambled eggs. Top this homemade Thai stir-fried rice noodle dish with crushed peanuts, fresh lime, crispy bean sprouts, and scallions. The result is a restaurant-quality weeknight dinner that beats take-out every time!

Course Main Course

Cuisine Asian, Thai, Thailand

Keyword Pad Thai

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 631kcal

Author Julia

Ingredients

RICE NOODLES

8 oz rice noodles thin or medium; soak in warm water 20–30 min until pliable

PAD THAI SAUCE

3 tablespoons fish sauce
3 tablespoons brown sugar
2 tablespoons tamarind paste
2 tablespoons soy sauce
1 tablespoon water

FOR THE STIR FRY

4 tablespoons neutral oil divided, extra if needed
½ pack extra firm tofu cut into ½” cubes or matchsticks, gently pressed to remove water
2 medium boneless skinless chicken thighs sliced into thin strips
½ pound large or jumbo shrimp peeled, deveined, tails on or off
3 cloves garlic minced
1 medium shallot thinly sliced
2 medium eggs lightly beaten
1 cup bean sprouts
3 scallions green parts sliced to 1 ½” long
¼ cup roasted salted peanuts roughly chopped

GARNISH

Crushed or chopped salted roasted peanuts
Lime wedges
Scallions sliced
Bean sprouts
dried Thai red chile flakes OPTIONAL

US Customary - Metric

Instructions

Prepare noodles: In a large bowl, soak the rice noodles in warm water for 20–30 minutes until just pliable. Drain and set aside.
Make sauce: While the noodles soak, whisk together the fish sauce, brown sugar, tamarind paste, soy sauce, and water in a small bowl until the sugar is mostly dissolved. Set aside.
Sear tofu: In a cast iron skillet or wok, heat 2 tablespoons of oil over high heat and add the tofu. Cook on all sides until just golden brown, then remove and set aside.
Sear chicken: Turn the heat to high and add 1 more tablespoon of oil to the pan. Once hot, add the chicken in an even layer and sear, turning once, until lightly browned on the outside, about 3 minutes total. The chicken does not need to be fully cooked at this stage. Remove and set aside with the tofu.
Sear shrimp: Keep the heat on high and add 1 more tablespoon of oil if needed. Sear the shrimp for about 1-2 minutes per side until lightly browned but still undercooked. Remove and set aside with the tofu and chicken.
Sauté garlic and shallots: Reduce the heat to medium, add more oil if needed, and saute the garlic and shallots for 1-2 minutes, until fragrant and just translucent.
Combine veggies and proteins: Return the tofu, chicken, and shrimp to the skillet and stir to combine with the garlic and shallots.
Scramble eggs: Push everything to the sides of the pan to create a well in the center. Pour the beaten eggs into the well and let them cook undisturbed until about 80% set, then gently stir the eggs into the rest of the mixture.
Add the drained noodles and pour the prepared sauce evenly over the top. Using tongs, gently toss and stir to coat the noodles, allowing them to soften fully and completely absorb the sauce, about 3-5 minutes.
Add the bean sprouts, scallions, and peanuts and toss briefly, just until the sprouts are slightly wilted. If the noodles look dry, add 1–2 tablespoons of water as needed to loosen the sauce.
Adjust flavor: Remove from heat and taste, adjusting with additional fish sauce or a squeeze of lime if desired.
To serve: Divide the Pad Thai among plates or serve directly from the skillet. Top generously with chopped peanuts, scallions, lime wedges, and chile flakes if using. Enjoy!

Notes

Prep ahead: It’s important to prep everything prior to cooking as the process is quite quick.
Using high heat is your best friend for your proteins! We don’t want to burn them, but given the short amount of time they are in the pan, the likelihood of burning is low. However, do lower the heat for your aromatics (like garlic and shallots), so they don’t burn.
Preferred noodle texture: You want your noodles to be pliable and still firm, but not soggy as you finish cooking them in the pan.
Sauce texture: If needed, add a splash of water to help thin out your sauce if it’s too dry.
To prevent sticking, keep moving the ingredients in the pan.
Balance your pad thai flavors! Want it more sour? Add another tablespoon of tamarind paste to your sauce. Want it more sour AFTER you’ve cooked your pad thai? Squeeze the right amount of lime juice over your noodles. Want it sweeter? Sprinkle a tiny bit of brown sugar directly on top and mix in.

Storage and Reheating Tips:

Fridge: The Pad Thai can be stored in an airtight container for up to 3 days. For the best texture, store garnishes separately and add just before serving.
Freezer: I don’t recommend storing Pad Thai in the freezer, as it will significantly alter the texture of not only the noodles, but also the proteins.
Reheat: Either reheat in a skillet over medium heat with 1-2 tablespoons of water or stock, tossing gently to heat through or microwave by loosely covering it and reheating at 30-45 second intervals, stirring occasionally, until it reaches your desired temperature. If the noodles seem dry, add a splash of water.

You Will Need These Supplies:

Knife
Cutting board
Measuring spoons
Measuring cups
Cast iron skillet or wok
Mixing bowls
tongs

Your Feedback:

Have you made Pad Thai at home before? I'd love to hear about your experience! Leave a comment below with any tips, questions, or variations you've tried. Happy cooking!

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