Your Pad or Mine? (Chicken & Shrimp Pad Thai)

Recipe by Hanny
READY IN: 1hr 15mins




  • Soak noodles in cold water for about 1 hour or warm water for 30 minutes.
  • Cut the chicken into 1/4-inch strips. Set aside.
  • Cut the tofu into 3/4-inch cubes. In a well oiled pan, fry the tofu on all sides until browned. Set aside.
  • Coarsely chop peanuts with knife or coarsely grind in food processor. Set aside.
  • In a small bowl, add tamarind juice, fish sauce, sugar and lime juice. Beat to thoroughly mix and set aside.
  • Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, making sure it doesn't burn (about 30 seconds).
  • Add chicken and stir-fry for 1 minute.
  • Add tofu and shrimps and stir-fry for 1 more minute.
  • Break eggs into wok and let them fry without breaking them up for another minute.
  • While eggs cook, quickly drain the noodles and then add to wok, giving them several quick folds from the bottom up for about 1 minute. Add tamarind juice mixture and continue stir-frying, mixing everything together for 1-2 minutes.
  • Add about 2/3 of the ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion. Stir-fry for 30 seconds and take off heat.
  • Transfer to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, and fresh cilantro leaves. Stick a couple of lime wedges on the side and serve immediately.