Recipes/ Thai Food

Chicken & Shrimp Pad Thai


Chicken & Shrimp Pad Thai

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  • One 9oz package of Pad Thai noodles
  • 15 medium raw shrimp, shelled and deveined
  • 1 boneless chicken breast or the chicken from a rotisserie
  • 3 garlic cloves, minced
  • 1 tsp. grated ginger
  • 3 green onions, finely sliced (keep whites separate from greens)
  • 3 eggs
  • 2-3 cups of bean sprouts
  • ½ cup dry roasted peanuts, chopped
  • 2-3 Tbsp. coconut oil
  • Lime wedges, for serving
  • Salt & pepper to taste
  • ¼ cup cilantro
  • 1 Tbsp. spicy Tamarind sauce
  • 2-3 Tbsp. olive oil
  • 2 Tbsp. rice vinegar
  • Juice of 1 lime
  • 3 Tbsp. brown sugar
  • 2 Tbsp. fish sauce
  • 1-2 Tbsp. sweet chili sauce
  • 1 ½ Tbsp. soy sauce
  • Salt & pepper to taste



Combine Pad Thai Sauce ingredients together in a small bowl, and set aside.


Bring a large pot of water to boil. Cook noodles for 5-6 minutes, until al dente. Drain and rinse with cold water and set aside.


Heat coconut oil in a wok or sauté pan, and add the garlic, ginger, and the white parts of the green onion, and saute for 1 minute. Add the eggs and scramble.


Add chicken and shrimp and sauté for 3 minutes, until the shrimp turns pink and chicken is cooked/warmed through. Add 1-2 Tbsp. of the pad Thai .


Add noodles plus 1/2 of the remaining pad Thai sauce and mix. Add the rest of the sauce until its distributed throughout the noodles.


Fold in bean sprouts & peanuts and remove from heat. Serve in bowls and garnish with green onions & cilantro.

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