Pad Thai With Chicken and Shrimp

READY IN: 30mins
PanNan
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.

Ingredients Nutrition

Directions

  1. Prepare rice noodles according to the package. Drain and rinse under cold water; set aside in a bowl.
  2. Combine water, soy sauce, fish sauce, brown sugar and red pepper flakes in a small bowl; set aside.
  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. 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. Add green onions and cook an additional minute.
  6. Add noodle-egg mixture and sauce, cook until thoroughly heated.
  7. Remove from heat; toss with bean sprouts and cilantro.
  8. Sprinkle with peanuts. Serve immediately.

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