Recipe by Brenda.
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.
Top Review by Dr. Jenny
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.
- 7 ounces rice noodles, uncooked
- 1⁄4 cup water
- 1⁄4 cup low sodium soy sauce
- 1⁄4 cup fish sauce
- 2 tablespoons brown sugar
- 1⁄2 teaspoon red pepper flakes
- 2 teaspoons sesame oil, divided
- 1 egg, lightly beaten
- 3 garlic cloves, minced
- 6 ounces boneless skinless chicken breasts, sliced into thin strips
- 6 ounces medium shrimp, peeled and deveined
- 3 green onions, chopped
- 2 cups fresh bean sprouts
- 1⁄2 cup cilantro leaf, whole, chopped
- 2 tablespoons peanuts, chopped
Directions See How It's Made
- Prepare rice noodles according to the package. Drain and rinse under cold water; set aside in a bowl.
- Combine water, soy sauce, fish sauce, brown sugar and red pepper flakes in a small bowl; set aside.
- 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.
- 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.
- Add green onions and cook an additional minute.
- Add noodle-egg mixture and sauce, cook until thoroughly heated.
- Remove from heat; toss with bean sprouts and cilantro.
- Sprinkle with peanuts. Serve immediately.