Chicken and shrimps Pad Thai
- Preparation 25 min
- Cooking 20 min
- Servings 4
- Freezing I do not suggest
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If you’re dreaming of a chicken and shrimps Pad Thai as tasty as the one you get at your favorite Thai restaurant, unbuckle your seatbelt, because this recipe will send you straight to Bangkok in first class. Rice noodles sautéed to perfection, coated in an ultra-flavored sauce made from fish sauce, vinegar and brown sugar, topped with golden pieces of chicken and juicy shrimp… We’re talking about a winning combo that will make your taste buds sing!
What makes a Pad Thai truly successful is the perfect balance between sweet, salty, acid and umami. With the crunch of roasted peanuts, the freshness of coriander and lime juice, and the crunch of bean sprouts, every bite is a real firework in the mouth. And good news: this recipe is ultra-simple to make! No need to be a Michelin-starred chef, just follow a few key steps and have a nice, hot wok to get that authentic, irresistible taste.
What’s more, this homemade Pad Thai is totally customizable! You can adjust the level of spiciness with Sriracha or Thai chilli, replace the chicken with tofu for a vegetarian version, or add more vegetables for an extra touch of freshness. In short, a quick, flexible and terribly tasty recipe, ideal for impressing everyone at the table without breaking the doughnut too much.
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Tips and tricks for my chicken and shrimps Pad Thai
✅ Advance preparation:
- Save time: Prepare all the ingredients before you start cooking, because everything goes very quickly once the wok is up and running!
- Express marinade: For even tastier shrimp and chicken, marinate for 15-30 minutes in a mixture of soy sauce, garlic and lime juice before cooking.
- Perfect noodles: Don’t overcook them! They need to be really al dente before being stir-fried in the wok to prevent them from becoming too soft.
✅ Storage and freezing:
- In the fridge: Keep for 2 to 3 days in an airtight container. Reheat over low heat with a little water or soy sauce to make the noodles soft again.
- ❄️ Freezing NOT recommended: Rice noodles often become mushy after thawing. If you really want to freeze, keep the sauce and protein separate and add fresh noodles when reheating.
✅ Replacement ideas and variations :
- Chicken → Replace with crispy tofu, beef strips or even pork.
- Shrimp → Not a fan? Try squid, salmon or simply double the chicken portion.
- Peanuts → Allergic? Use roasted cashews or ditch the nuts and add sesame.
- Fish sauce → For a vegan version, replace it with soy sauce and a little miso.
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Ingredients
- 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
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Preparation
- 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!!!
For a vegan version, replace it with a blend of soy sauce and a little white miso. It adds the same umami depth without the fishy taste.
Absolutely! The egg adds a creaminess, but it’s not mandatory. You can simply omit it or replace it with crumbled tofu to keep a similar texture.
Add a little noodle cooking water or a drizzle of soy sauce and stir well in the wok over medium heat. It’ll make the noodles fluffy without drowning out the flavours. Don’t forget the lime juice!
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