Pad Thai with Chicken & Shrimp

Pad Thai with Chicken & Shrimp

  • Prep: 20 min
  • Cook Time: 20 min
  • Total: 40 min
  • Serving: Serves 6 people

A popular dish at many Asian restaurants, Pad Thai with Chicken & Shrimp is easy to make at home. Makes a great meal option for any dinner-and-a-movie night in.


  • 8 ounces uncooked rice noodles, 1/8-inch wide
  • 1-1/2 tablespoons fish sauce (check the international aisle at the grocery store)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon ketchup
  • 2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon vegetable oil
  • 4 ounces boneless, skinless chicken breast, chopped into small pieces
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 3 ounces uncooked shrimp, peeled & deveined
  • 2 cups fresh bean sprouts
  • 1 carrot, shredded
  • 3 tablespoons fresh cilantro, minced
  • 2 tablespoons unsalted, dry-roasted peanuts, chopped


  1. Add noodles to a medium-sized bowl. Cover them with lukewarm water and let stand for about 30 minutes. Drain & set aside. Using a small bowl, add the fish sauce, lemon juice, vinegar, ketchup, sugar and red pepper and whisk together until well-combined. Set aside.
  2. Use a large, non-stick skillet and add the oil to it over medium-high heat. Add the chicken, onions and garlic. Cook until the chicken is no longer pink, constantly stirring. Add the noodles to the chicken and cook for about a minute, stirring. Add the shrimp and bean sprouts and cook for about 3 minutes, or until the shrimp are opaque. Add the fish sauce mixture, and combine everything to coat thoroughly. Cook for a few additional minutes, until everything is warmed through.
  3. Add the noodle mixture to a large serving platter. Sprinkle the entire dish with the carrot, cilantro and top with peanuts.


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