Go Back
–+ servings
Shrimp and chicken pad Thai on a blue plate
Print Recipe
No ratings yet

Shrimp and Chicken Pad Thai Recipe

A quick and easy Shrimp and Chicken Pad Thai that's better than takeout! Packed with bold flavors, fresh veggies, and protein, this one-pan meal is ready in just 30 minutes. Perfect for busy weeknights or a cozy at-home Thai food night.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, lunch
Cuisine: asian, thai
Servings: 4
Author: Kellie
Cost: $20

Equipment

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

You can prep the chicken and shrimp up to a day ahead for quick weeknight cooking.
To reheat leftovers, add a splash of water and reheat in a skillet for best texture.

Nutrition

Calories: 490kcal | Carbohydrates: 66g | Protein: 21g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 1275mg | Potassium: 534mg | Fiber: 3g | Sugar: 13g | Vitamin A: 281IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 2mg