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    You are in: Home / Recipes / Pad Thai With Chicken and Shrimp Recipe
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    Pad Thai With Chicken and Shrimp

    Pad Thai With Chicken and Shrimp. Photo by PanNan

    1/1 Photo of Pad Thai With Chicken and Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Brenda.'s Note:

    Thailand’s most famous noodle dish. This dish comes together quickly, so it's handy to have the ingredients prepped and ready before you begin. I don't care for cilantro so I leave it out, but I posted the recipe as it was written.

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Prepare rice noodles according to the package. Drain and rinse under cold water; set aside in a bowl.
    2. 2
      Combine water, soy sauce, fish sauce, brown sugar and red pepper flakes in a small bowl; set aside.
    3. 3
      Heat one tsp oil in a pan or wok over medium heat. Add beaten egg and stir fry. Remove scrambled egg from pan and add to noodles.
    4. 4
      Add one tsp oil to heated pan, stir in garlic, chicken and shrimp. Stir fry just until chicken turns opaque and loses its pink color.
    5. 5
      Add green onions and cook an additional minute.
    6. 6
      Add noodle-egg mixture and sauce, cook until thoroughly heated.
    7. 7
      Remove from heat; toss with bean sprouts and cilantro.
    8. 8
      Sprinkle with peanuts. Serve immediately.

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    Ratings & Reviews:

    • on March 09, 2011

      45

      This was a nice pad thai recipe and was easy to make as a weeknight meal. I liked that the prep was minimal and how quickly the dish came together. We made the recipe without altering it and I liked the chicken and shrimp combination. We always use low sodium soy sauce so saltiness was not an issue in our dish as mentioned by another reviewer. DH and I both thought the dish could use a little more kick; though all in all, we both liked it. Thanks for a nice dinner.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 25, 2008

      45

      I really liked that this recipe didn't use tofu because my family won't eat it. Except for the bean sprouts, I usually have all the ingredients on hand. I used only shrimp this time and will make it again with some minor adjustments. I thought it was heavy on the saltiness because of the soy and the fish sauce, and will cut back on the soy next time. Also, I like pad thai to have some sour flavor, so I added the juice of one lime. Made for ZWT4. Thanks, Nick's Mom!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2006

      55

      With some amount adjustments, this dish turned out very well, I made it only using shrimp and omitted the cilantro, thanks for sharing Nick's Mom!...Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pad Thai With Chicken and Shrimp

    Serving Size: 1 (277 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 386.8
     
    Calories from Fat 68
    17%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.4 g
    7%
    Cholesterol 127.7 mg
    42%
    Sodium 2353.7 mg
    98%
    Total Carbohydrate 56.1 g
    18%
    Dietary Fiber 2.6 g
    10%
    Sugars 10.3 g
    41%
    Protein 23.0 g
    46%

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