Classic Chicken & Shrimp Pad Thai Recipe

                                             Classic Chicken & Shrimp Pad Thai Recipe

Alright, let’s get real—homemade Pad Thai is a total flavor bomb, and you don’t have to be some fancy chef to pull it off. Here’s how I do my chicken & shrimp Pad Thai, with zero pretense and a whole lotta yum.

Chicken & Shrimp Pad Thai (for Two Hungry Humans)

Prep: 20 mins (plus 30 for noodle spa time)
Cook: 10-15 mins
Total: 45-65 mins if you count the noodles just chilling
Difficulty: Eh, medium. Not rocket science, but don’t walk away from the stove.

What You’ll Need

Sauce Vibes

• Tamarind paste: 2 tbsp (not that thick concentrate—go for the real deal if you can)
• Palm sugar or brown sugar: 2 tbsp, packed in there nice and tight.
• Fish sauce: 2 tbsp (smells wild, tastes epic)
• Rice vinegar: 1 tbsp
• Sriracha or chili garlic sauce: ½ to 1 tsp, depending on how spicy you wanna get.

For the Main Event

• Flat rice noodles: 100g (about 3.5oz) – the kind for Pad Thai, medium width
• Chicken breast: half of one, as thin as you can slice it.
• Shrimp: 8-10 big ones, peeled and deveined (tails off unless you like a challenge)
• Egg: 1, beaten—don’t stress about perfection
• Garlic: 2 cloves, minced (or more, live your truth)
• Shallot: 1 small or a chunk of red onion, thinly sliced
• Oil: 2 tbsp—olive, veg, whatever’s handy

Crunchy Stuff & Extras

• Bean sprouts: 1 cup (split in two, half for stir-fry, half for topping)
• Green onions or garlic chives: 2 tbsp, chopped into 1-inch bits, split for stir-fry/topping.
• Roasted peanuts: 2 tbsp, smash ‘em up.
• Lime wedges: 2-4, for that zesty finish
• Red pepper flakes: optional, if you’re a heat seeker.

Tools (Don’t Overthink)

• Big ol’ wok or skillet (nonstick makes life easier)
• Bowl for sauce
• Whisk or fork (whatever)
• Chopping stuff: board + sharp-ish knife
• Tongs or a spatula
• Colander for noodles
• Another small bowl for the egg

How To Make It

Step 1.

Noodle Hot Tub
Toss those rice noodles in a big bowl, drown ‘em in hot (not boiling, just hot) tap water. Let ‘em soak for 25-30 mins—al dente is the goal. They should bend, not snap. Don’t let them get mushy. Drain ‘em and set aside.

Step 2.

Sauce It Up
Mix tamarind pastes, sugar, fish sauce, vinegar, and sriracha/chili sauce in a small bowl. Whisk it good until the sugar’s gone. Taste it. It should hit all the notes: sweet, sour, salty, spicy. Adjust as your taste buds demand.

Step 3.

Chop & Prep
Slice up the chicken, mince that garlic, slice the shallot or onion. Get your garnishes lined up—bean sprouts, green onions, peanuts, lime. You wanna be ready because stir-frying moves quick.

Step 4.

Stir-Fry Time
Get your wok/skillet blazing hot. Chuck in 1 tbsp oil. Add chicken, stir-fry 2-3 mins till it’s mostly cooked. In go the shrimp—stir-fry another minute or so till they’re pink and look edible. Scoop chicken and shrimp out, set aside.

Add another tbsp of oil. Toss in the garlic and shallot, stir that around for 30 seconds till your kitchen smells amazing. Push it to the side. Pour in the beaten egg, scramble it fast till just set, then chop it up with your spatula.

Step 5.

Noodles + Sauce
Dump in your drained noodles. Pour the sauce all over. Use tongs or spatulas and go wild—toss and stir for 2-4 mins till noodles are tender, glossy, and soaking that sauce up. Too dry? Splash in a spoonful of water.

Step 6.

Bring It All Together
Chicken and shrimp hop back in. Add HALF the bean sprouts and onions/chives. Toss it all for another minute or two—bean sprouts should get a little wilted but still have crunch.

Step 7.

Plate & Serve
Divvy up the Pad Thai onto two plates. Top with the rest of the bean sprouts, onions/chives, and those crushed peanuts. Lime wedges on the side for squeezing, and red pepper flakes if you wanna turn up the heat.

Boom. Done. Eat it while it’s hot—nobody likes soggy noodles. Enjoy the flavor ride and maybe brag about it on Instagram (no judgment).

Macros (Rough ballpark per serving, serves 2) Alright, let’s not pretend nutrition labels are gospel—these are guesstimates. Stuff swings a lot, depending on what brands you’re grabbing, how heavy-handed you go with the oil, and whether you’re feeling shrimp, chicken, or tofu. This is for half the recipe, basically.

• Calories: Somewhere in the 650-800 range. Don’t @ me, I don’t know your noodle brand.
• Protein: 40–50g (more if you go ham on the chicken, less if you get lazy and skip it).
• Carbs: 70–90g, depending on your noodle pile.
• Fat: 25–35g. Oil, peanuts, eggs… it adds up.

Tips & Variations

• Noodle Soaking: Whatever you do, DO NOT boil those rice noodles. You’ll end up with a sticky clump that’ll haunt your dreams. Just soak ‘em in hot tap water and check for that bendy-but-still-bites feel before draining.

• Tamarind Paste: Not all tamarind pastes are created equal. Some are sour as heck, others are more chill. Start with 2 tablespoons, taste, and tweak as you go. If you’ve got a brick-thick one, thin it out with a splash of warm water.

• Palm Sugar: It’s got that deep, caramel-y thing going on. No palm sugar? Brown sugar’s your best backup dancer.

• Fish Sauce: Don’t even think about skipping this. It’s the Pad Thai backbone. Seriously, just do it.

• High Heat & Quick Cooking: This dish comes together fast, like blink-and-you'll miss it. Get everything chopped and ready before you even think about turning on the stove.

• Wok vs. Skillet: Wok is king, but a big non-stick pan is totally fine if that’s what you’ve got. • Proteins:

• Vegetarian/Vegan: Ditch the chicken and shrimp, double up on tofu. Go for firm or extra-firm, squeeze out the water, cube it, and fry it till golden. Double-check your tamarind and curry paste are actually vegan, by the way.
• Tofu: Same deal-press it, cube it, fry till crispy, THEN toss in.
• Vegetables: Pad Thai’s pretty chill—throw in bell peppers, shredded carrots, mushrooms, whatever’s dying in your fridge. Add after the garlic/onion, but before eggs.
• Spice Level: Go wild or keep it mild. Sriracha/chili garlic sauce in the mix, and red pepper flakes on the side for your masochist friends.
• Serving: Honestly, it’s a meal on its own, but if you wanna be fancy, slice up some cucumber or toss together a little salad.

FAQs

Q1: My noodles turned into one giant lump. Help?

A1: Classic rookies move—either soaked too long, didn’t drain ‘em well, or your wok wasn’t hot enough. Get them just al dente out of the soak, and make sure your pan’s basically smoking before the noodles go in.

Q2: Can I swap out the rice noodles for something else?

A2: Technically, yeah, but then it’s not really Pad Thai anymore. Flat rice noodles are kinda the whole point—they suck up the sauce just right. Spaghetti? Not today, Satan.

Q3: Is tamarind paste necessary?

What can I use instead? A3: Look, if you want that legit Pad Thai tang, tamarind’s the move. If you’re totally out, you can try a splash of rice vinegar and a bit of lime, but it’ll be… different. Not bad, just… not the real deal.

Q4: How do I store and reheat leftovers?

A4: Toss whatever’s left in a sealed container, pop it in the fridge—good for 2 to 3 days. To reheat, microwave or toss it in a skillet with a little water or broth to loosen things up. Noodles might get a bit softer the second time around, but still tasty.

Q5: How do I make those crispy fried garlic and shallots for topping?

A5: Slice ‘em paper-thin, fry slowly in a bit of oil over medium-low heat till golden and crunchy. Drain on paper towels and try not to eat them all before they hit the plate. Adds a killer crunch and flavor hit—trust me, worth the extra step.