Shrimp and Chicken Pad Thai

This Shrimp and Chicken Pad Thai is one of my favorite homemade takes on a Thai restaurant classic. Loaded with juicy shrimp, tender chicken, and chewy rice noodles tossed in a tangy-sweet tamarind sauce, it’s better than takeout and easy to make at home in just about 30 minutes.

Why You’ll Love This Recipe

I love how quick and flavorful this dish is, especially when I’m craving something bold and satisfying. The tamarind sauce brings a perfect balance of tangy, salty, sweet, and spicy flavors, while the combination of shrimp and chicken gives it that restaurant-quality protein punch. Plus, it all comes together in one pan for easy cleanup.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sauce:
3 tablespoons tamarind paste
3 tablespoons fish sauce (or soy sauce for vegetarian)
2 tablespoons brown sugar (or palm sugar)
1/2 teaspoon red chili flakes (optional, to taste)

For the Pad Thai:
8 ounces flat rice noodles
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 small shallot, finely chopped
2 eggs, lightly beaten
1/2 pound boneless, skinless chicken breast, thinly sliced
1/2 pound medium shrimp, peeled and deveined
1 cup bean sprouts
2 green onions, sliced
1/4 cup chopped roasted peanuts
Lime wedges, for serving

directions

I start by soaking the rice noodles in warm water for about 30 minutes until they’re soft and pliable, then I drain and set them aside.

While the noodles soak, I whisk together the tamarind paste, fish sauce, brown sugar, and chili flakes in a small bowl to make the sauce.

In a large skillet or wok, I heat 1 tablespoon of oil over medium-high heat. I add the sliced chicken and cook for 3 to 4 minutes until fully cooked through. Then I add the shrimp and cook for another 2 minutes until they turn pink and opaque. I transfer both to a plate and cover to keep warm.

I heat the remaining tablespoon of oil in the same pan and add the garlic and shallot. I sauté for about 1 minute until fragrant.

Next, I push the shallots to one side of the pan and pour in the beaten eggs. I scramble them until just set, then stir them together with the shallots.

I add the drained noodles and the prepared tamarind sauce, tossing everything together until the noodles are coated and glossy. I cook for another 2 to 3 minutes until the noodles are tender.

I return the chicken and shrimp to the pan, then add the bean sprouts and green onions. I toss everything together and heat through.

I divide the Pad Thai among bowls, top with chopped peanuts, and serve with lime wedges on the side.

Servings and timing

This recipe makes 4 servings.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 490 kcal per serving

Variations

I sometimes skip the shrimp and double the chicken, or swap in tofu for a vegetarian version. For extra heat, I add more chili flakes or a spoonful of sriracha. When I want more veggies, I toss in julienned carrots, bell peppers, or even shredded cabbage.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water to loosen the noodles, or microwave in 30-second bursts until heated through.

FAQs

Can I use pre-cooked shrimp?

Yes, I add them during the final toss just to heat through so they don’t get overcooked.

What if I can’t find tamarind paste?

I sometimes substitute with a mix of lime juice and a little brown sugar for a similar tangy-sweet effect.

Can I make this gluten-free?

Yes, I use gluten-free fish sauce or soy sauce and check that my tamarind paste is gluten-free.

Do I need a wok to make Pad Thai?

No, a large skillet works just fine. I just make sure it’s big enough to toss everything well.

How can I prevent the noodles from sticking together?

I make sure to soak them properly and drain them well. Tossing them in the sauce right away also helps.

Can I prep the ingredients ahead of time?

Absolutely. I often slice the chicken, chop the vegetables, and mix the sauce earlier in the day for quicker cooking later.

What kind of peanuts should I use?

I like using dry-roasted peanuts and chopping them coarsely for the best crunch.

Can I skip the eggs?

Yes, I leave them out or replace them with scrambled tofu for an egg-free version.

Is Pad Thai spicy?

It can be. I control the heat with the amount of chili flakes or hot sauce I use.

What other protein options work well?

Beef, tofu, or tempeh all work great in this recipe. I just adjust the cooking time accordingly.

Conclusion

This Shrimp and Chicken Pad Thai is my favorite way to bring Thai takeout flavor into my kitchen. It’s loaded with texture, flavor, and fresh ingredients, and it always comes together quickly. Whether I’m making it for a weeknight dinner or impressing guests, it always hits the spot.

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