Pad Thai With Chicken & Shrimp Recipe

"I found this recipe at recipegoldmine and then adapted it slightly. We love pad thai. Especially with chicken AND shrimp! I did change the sauce recipe they had posted with one of my favorite combinations. I hope you enjoy!"

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (451 g)
Calories 509.7
Total Fat - 12.5 g
Saturated Fat - 2.5 g
Cholesterol - 379.7 mg
Sodium - 1711.5 mg
Total Carbohydrate - 69.8 g
Dietary Fiber - 5.3 g
Sugars - 9.6 g
Protein - 31.7 g
Calcium - 131.8 mg
Iron - 4.9 mg
Vitamin C - 43.1 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

In a large bowl, toss cooked noodles with 1 teaspoon olive oil; set aside.

Step 2

In a medium bowl, combine water, fish sauce, ketchup, Worcestershire sauce, chili garlic sacue and sugar; set side.

Step 3

In a large nonstick skillet (or preferably a wok), heat 1 teaspoon olive oil over medium high heat. Add eggs and stir fry for 1 minute. Add eggs to noodles.

Step 4

In the same skillet, heat 1 teaspoon olive oil over medium high heat. Add chicken and garlic; stir fry for 5 minutes. Add chicken mixture to noodle mixture.

Step 5

In the same skillet, heat 1 tablespoon olive oil over medium high heat. Add shrimp, onions and paprika; stir fry for 3 minutes. Toss the noodle mixture and the sauce mixture into the skillet and heat through (5 minutes).

Step 6

Remove from heat; toss with bean sprouts and cilantro. Sprinkle with peanuts. Garnish with lime wedges.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Replace the chicken with tofu for a vegetarian option. The benefit of this substitution is that it will make the dish vegan-friendly and still provide a good source of protein.
Replace the fish sauce with tamari for a gluten-free option. The benefit of this substitution is that it will make the dish gluten-free and still provide a good source of flavor.

Variations

Vegetarian Pad Thai Substitute the chicken and shrimp with 1/2 pound of firm tofu, diced. Reduce the fish sauce to 2 tablespoons. Omit the Worcestershire sauce and eggs. Increase the paprika to 1 1/2 teaspoons.

Serve with

Coconut Rice

RECOMMENDED DISH DESCRIPTION: Coconut Rice is the perfect accompaniment to Pad Thai. Its subtle sweetness and creamy texture provides a delicious contrast to the spicy and savory flavors of the Pad Thai. Plus, it's easy to make and can be cooked while the Pad Thai is cooking. Enjoy!

Thai Papaya Salad: Thai Papaya Salad is a light and fresh dish that makes a great accompaniment to Coconut Rice. Its crunchy texture and zesty flavor provide a nice contrast to the creamy texture of the Coconut Rice. Plus, it's easy to make and can be prepared while the Coconut Rice is cooking. Enjoy!

FAQ

Q: How do I make the Pad Thai sauce?

A: To make the Pad Thai sauce, combine water, fish sauce, ketchup, Worcestershire sauce, chili garlic sauce and sugar in a medium bowl. Stir until all ingredients are combined.

Q: What ingredients do I need for Pad Thai?

A: To make Pad Thai, you will need dried rice noodles, eggs, tofu, bean sprouts, garlic, shallots, green onions, peanuts, cilantro, lime juice, and Pad Thai sauce.

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Fun facts:

Pad Thai is a popular dish in Thailand, and is often credited as being the national dish of the country. It is believed to have been invented in the 1930s by a street vendor in Bangkok.

Pad Thai has become a popular dish around the world, and is often served at Thai restaurants. It is also a favorite of celebrities, with singer Taylor Swift even posting a picture of her making Pad Thai on Instagram.