Authentic chicken and shrimps Pad Thai

Preparation :25 min Cooking :20 min
Difficulty :medium
Servings :4

Here is an authentic chicken and shrimps Pad Thai recipe. Enjoy this meal with some warm sake and go easy on the Sriracha!


  • 1 pack (450g) Pad Thai rice noodles, linguini width ( A taste of Thai )
  • 350 g trimmed and boneless chicken breasts, cut in very small pieces
  • 3 teaspoons soya sauce
  • About 3 teaspoons vegetable oil
  • 4 scallions, finely sliced
  • 1 1/2 teaspoons of fresh ginger, grated
  • 4 garlic cloves, finely chopped
  • 20 uncooked shrimps, shelled and without tails
  • 2 eggs
  • 2 cups bean sprouts
  • 1/3 cup skinless unsalted peanuts, chopped
  • A handful fresh coriander, coarsely chopped
  • 4 lime wedges ( or more )

Ingredients for the Pad Thai sauce

  • 3 tablespoon white vinegar
  • 1/2 cup chicken broth
  • 8 tablespoons nuoc mam ( fish sauce )
  • 2 teaspoon Sriracha
  • 8 tablespoons brown sugar
  • Ground pepper, to taste


  • In a big sauce pan, bring a good quantity of water to a boil and add the rice noodles. Remove pan from the heat and let noodles soak for 4 minutes max. Stir often. Throw noodles in a strainer and rince under cold water. Drain and set aside. We want noodles that are still crunchy because we will cook them again later on!
  • Place the chicken in a bowl and add the soya sauce. Stir well and set aside.
  • In a big cup or bowl, combine together the pad thai sauce ingredients and stir well. Set aside.
  • In a big wok or sauce pan at medium-high temperature, heat the vegetable oil. Add the 3/4 of scallions along with the garlic and ginger. Cook for about 1 minute while stirring from times to times.
  • Add the chicken and cook for 4 minutes while stirring often. Drop in the shrimps and cook for another 2-3 minutes. Add oil if needed.
  • Create a well in the middle and break in the eggs. Cook for about 1 minute while stirring to combine with the other ingredients.
  • Drop in the noodles with about 1/3 of the pad thai sauce. Cook while stirring often until sauce is absorbed by the noodles. Repeat cooking with the sauce ( 1/3 at a time ) until all sauce is gone! The noodles cooking should take about 5-7 minutes or so. Remove from heat and fold in the bean sprouts delicately.
  • Divide in 4 bowl and generously garnish with chopped peanuts. Add a bit of scallions and fresh coriander on top.

VERY IMPORTANT to serve with a lime wedges ( or 2 ) and to squeeze the juice over it all before eating!!!

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Our wine stewards suggest

+- 15$ Dr. Loosen Riesling 2014

Asian food often has some sweet and spicy notes, therefore this lightly sweet riesling has a nice acidity that will allow perfect pairings.

+- 30$ Charles Smith Wines Kung Fu Girl Riesling 2014

We continue in the same alley with a riesling from Washington state, made by an iconoclastic and famous producer!

Triple du Nouveau Monde, Le Lion Bleu

With powerful aromas of grapefruits and yellow fruits, this Triple beer with a honey-like, spicy and caramelized body will bring the heat of its 9,5% alcohol content to mix with the Asian and spicy aromas of this meal. The pressed lime added to the service will complement the aromatic tie with the beer.

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