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This quick and easy Shrimp and Chicken Pad Thai is everything I crave in an easy meal, fresh, vibrant, and full of flavor with minimal time spent in the kitchen. It’s fast enough for a weekday lunch but satisfying enough for dinner, and it tastes just like your favorite takeout (maybe even better!). This homemade Pad Thai recipe comes together in about 30 minutes, and you can customize it with whatever protein or veggies you have on hand.
Why I Love This Recipe
There are a few things that make this Pad Thai a regular on our dinner rotation:
Quick + Easy – Soaking the noodles while prepping the sauce and cooking the protein saves time. It’s all done in one pan!
Better Than Takeout – The flavor is rich, tangy, a little sweet, and customizable to your spice level. Plus, no mystery ingredients.
Versatile – You can swap the shrimp or chicken, go full veggie, or toss in whatever you have hanging out in the fridge.
Crowd-Pleaser – Kids love the noodles, adults love the bold flavor, everyone wins.
Ingredients For the Pad Thai
Here’s what you need to make this shrimp and chicken Pad Thai at home, plus some simple swaps if you’re missing an ingredient.
Flat Rice Noodles – These give classic Pad Thai texture. Substitute with linguine or fettuccine if you can’t find rice noodles.
Tamarind Paste – Essential for that tangy flavor. You can sub lime juice and a splash of rice vinegar if that’s what you have on hand.
Fish Sauce – I love using fish sauce for a richer, meatier flavor. Soy sauce works for a vegetarian version, as does, coconut aminos.
Brown Sugar or Palm Sugar – Either adds that signature sweetness. Honey or maple syrup could work in a bind. I like to use light brown sugar so it doesn’t overpower the sauce with sweetness.
Red Chili Flakes – Optional but great for heat. Sriracha or chopped fresh chilis can be used instead.
Garlic and Shallot – Fresh garlic and chopped shallots add a mild, yet bold flavor to the sauce. Substitute in yellow onion or chives if shallots aren’t handy.
Eggs – Eggs add richness and body, plus an extra dose of protein. Omit for egg-free, or use a tofu scramble.
Chicken Breast – Boneless and skinless chicken breast is always in my fridge. Swap with chicken thighs, turkey, or tofu, if you have them on hand. If you have leftover Rotisserie Chicken on hand, this helps speed up the cooking process.
Shrimp – Medium-sized, peeled and deveined shrimp works best. I buy frozen shrimp and thaw it right before making the recipe. Try scallops or omit the shrimp for a chicken-only version.
Bean Sprouts – Beans sprouts are classic and crunchy. I love adding them to this dish. Shredded cabbage or julienned carrots are great substitutions.
Green Onions – Green onions are mild and subtle for a lighter onion flavor. Red onion or chives work, too.
Crushed Peanuts – That salty crunch on top is everything, don’t skip the peanuts. Try cashews or sunflower seeds if you have a nut allergy.
Lime Wedges – A bright finish, lime juice adds freshness and tang. Lemon will do in a pinch!
For the full ingredient list and instructions, see the recipe card below.
How to Make Pad Thai
Making Pad Thai at home is easier than you think. Here’s a simple step-by-step:
- Soak the noodles: Cover with warm water and let them sit while you prep everything else.
- Make the sauce: Stir together tamarind paste, fish sauce, sugar, and chili flakes.
- Cook the chicken and shrimp: Sauté each just until done, then set aside.
- Sauté aromatics: Add garlic and shallot to the pan and cook until fragrant.
- Scramble eggs: Push the aromatics to one side, scramble the eggs, and stir it all together.
- Add noodles and sauce: Toss it all in the skillet and stir-fry until coated and glossy.
- Finish it off: Toss in your chicken, shrimp, bean sprouts, and green onions. Heat through and serve with lime and peanuts!
How to Store Leftovers
If you happen to have leftovers (and that’s a big if), here’s how to store and reheat for best results.
Transfer leftover pad Thai to an airtight container in the fridge for up to 3 days.
To reheat, add a splash of water and reheat in a skillet over medium heat to bring the noodles back to life. Avoid the microwave if you can as the texture can become mushy due to overcooking.
Serving Ideas
This Pad Thai is pretty perfect on its own, but you can round out the meal with:
- An Asian style cucumber salad for something cool and crisp
- Homemade spring rolls with peanut dipping sauce
- A light soup like Tom Yum or Miso soup for a fun starter
- Or just a cold Thai iced tea to sip alongside
More Easy Take Out Dinners at Home
Skip the delivery fees and make your own delicious favorites:
- Easy Chicken Fried Rice
- Beef and Broccoli Stir Fry
- Easy Kung Pao Shrimp
- Shrimp Fried Rice
- Easy Pineapple Chicken
For more easy dinner ideas, visit us on Facebook!
Shrimp and Chicken Pad Thai Recipe
Equipment
- skillet
- mixing bowls
Ingredients
For the Sauce:
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce, or soy sauce for vegetarian
- 2 tablespoons brown sugar or palm sugar
- 1/2 teaspoon red chili flakes, optional, adjust to taste
For the Pad Thai:
- 8 ounces flat rice noodles
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 eggs, lightly beaten
- 1/2 pound boneless, skinless chicken breast, thinly sliced
- 1/2 pound medium shrimp, peeled and deveined
- 1 cup bean sprouts
- 2 green onions, sliced
- 1/4 cup chopped roasted peanuts
- Lime wedges, for serving
Instructions
- Place rice noodles in a medium bowl of warm water. Soak for 30 minutes until pliable. Drain and set aside.
- In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, and chili flakes. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add sliced chicken and cook until browned and cooked through, about 3–4 minutes.
- Add shrimp and cook just until pink and opaque, about 2 minutes more.
- Transfer the chicken and shrimp to a plate, cover with foil to keep warm and set aside.
- Add remaining tablespoon of oil to the pan. Sauté garlic and shallot until fragrant, about 1 minute.
- Push shallots to the side of the pan and add the eggs. Scramble until just set, then stir to combine with the shallots.
- Add the drained noodles to the skillet and add the sauce. Toss everything to coat and cook 2–3 minutes.
- Return the cooked chicken and shrimp to the pan along with bean sprouts and green onions. Toss to combine and heat through.
- Divide into bowls, top with crushed peanuts, and serve with lime wedges.
Notes
To reheat leftovers, add a splash of water and reheat in a skillet for best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
