Pad Thai Goong / Gai (Pad Thai With Shrimp and Chicken)

READY IN: 50mins




  • For the sauce:
  • Heat a deep frying pan or small pot over medium low heat adding all ingredients except the chili powder.
  • Cook the sauce until the palm sugar and regular white granulated sugar have dissolved. Taste the sauce at this point and add a little more sugar if too sour. The end result should be a well balance sweet/sour flavor.
  • To make it more spicy, add in the optional Thai chili flakes or chili powder to taste.
  • Remove from heat, allow to cool and store in a jar until needed for the main dish.
  • For the Pad Thai:
  • Note: Soak the dried or fresh rice noodles in cold water for up to a day in advance. If you boil a pot of water while cooking the Pad Thai, you can quickly dip the noodles you're going to use with a small strainer and watch them "melt" and become translucent. This only takes a few seconds; quickly drain and throw them in the wok when you get to that step.
  • Heat up a wok and add oil. When the oil is near its smoke point, add the minced garlic and do a few quick stirs. Add chicken and shrimp into the wok stirring until half-cooked, then add the tofu pieces (if using). Add the eggs, stirring about to do a scramble of sorts.
  • Dip, drain and stir in the noodles at this point. Add enough of the Pad Thai sauce to your taste. add the bean sprouts and chives shortly before removing from heat.
  • Serve with some peanuts sprinkled on top, fresh bean sprouts and lime wedges. Garnish with cilantro.