Easy Pad Thai Recipe

This easy pad thai recipe is bursting with protein thanks to the use of chicken and shrimp. Amy Dong

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Why I Created This Recipe

Our family LOVES pad thai, and we have traveled the world eating and tasting various renditions of this succulent dish. It’s my pleasure to bring you this recipe, after testing and re-testing. My goal is to bring you an authentic tasting pad thai dish that you can easily make at home using ingredients that can be found in America. I hope you love it!

What Is Pad Thai?

Literally translated, pad thai means “Thai stir-fry.” A popular dish from Thailand, it is a type of stir-fry recipe that utilizes techniques and elements commonly found in Chinese cuisine. The dish first emerged in the 20th century, and although there are many variations, it always consists of a combination of rice noodles, eggs, tofu, and meat tossed with a unique pad Thai sauce and is topped with peanuts, fresh vegetables, and cilantro. Declared a Thai national dish around the time of WWII, pad thai has continually grown in popularity throughout the years and can now be found in restaurants across the globe.

Chicken and Shrimp Pad Thai is full of protein and happens to be gluten-free. Amy Dong

Why You’ll Love This Easy Pad Thai Recipe

• It’s high-protein, full of nutrients, and super filling.
• One batch makes 6 servings, meaning it’s perfect for feeding a crowd.
• From start to finish, this entire pad thai recipe is ready in just 35 minutes.
• Made with authentic ingredients, it’s just as delicious, if not better than anything version you’ll find in a restaurant.
• Sweet, spicy, salty, and hearty, this easy pad thai recipe is immensely flavorful and guaranteed to satisfy all your tastebuds.

Key Ingredients

For this easy pad thai recipe, we focused on utilizing authentic ingredients for a truly irresistible dish. Here’s everything you’ll need:

For the Sauce

• Tamarind paste—Found in the ethnic aisle of grocery stores, this is made from the sour, sticky fruit that grows from tamarind trees. If preferred, you could also use tamarind pulp. Just be sure to soak it in hot water and strain out any solid portions if you do.
• Brown sugar—Used to balance out the savory, umami flavors.
• Fish sauce and oyster sauce—Both these sauces are essential, as they combine to form the base of the sauce, creating a bold, savory taste.
• Chili garlic sauce—This garlicky chili sauce gives the perfect kick of heat—growing up, our fridge was always home to a bottle of this delicious sauce.
• Preserved radish—Use store-bought or homemade versions to create the deeply aromatic, sweet, and salty flavor of a traditional pad thai recipe.
• Dry shrimp—This can be found at Asian grocery stores and adds a concentrated, briny succulent element to the sauce.
• Lime juice—The acidity cuts through the heaviness of the rest of the ingredients, adding a refreshing lightness that balances out the dish.

For the Pad Thai

• Protein—Chicken, shrimp, and eggs are used for the ultimate high-protein meal.
• Tamari sauce—Similar to soy sauce, this adds a salty element. It’s also gluten-free.
• Cornstarch—Used to thicken the tamari and coat the chicken, making it extra crisp.
• Pad Thai noodles—These are simply long rice noodles that can be found in the ethnic section of most grocery stores.
• Oil—Olive oil or canola oil works best to prevent the noodles from sticking together and to help stir-fry the rest of the ingredients.
• Aromatics—White or yellow onions, garlic, and green onions create a delicious savory flavor, adding depth to this easy pad thai recipe.
• Beansprouts—Included for nutrients and a bit of crunch.
• Peanuts—A staple in any pad thai recipe, peanuts add extra texture and a bold, nutty flavor.

You can find dry shrimp and preserved radishes at Asian grocery stores or online. Amy Dong

How to Make Pad Thai

Although it may seem intimidating, learning how to make pad thai is easy to do. Once you’ve tried this at home, you may never go back to mediocre restaurant versions again, as nothing beats fresh-off-the-stove authentic tasting pad thai from your own kitchen. Just follow the steps below.

Amy Dong

Create the sauce. Add all of the ingredients for the sauce to a bowl, whisk to combine, and set it aside. This can be done 2 days in advance.

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Prepare the chicken. Pat the chicken dry using clean paper towels and slice it into bite-sized pieces. Place the pieces in a bowl along with the tamari and cornstarch, tossing to coat, and set it aside.

Amy Dong

Assemble the noodles. Soak the noodles according to the package instructions. Then, drain and rinse them, and toss them lightly with oil.

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Cook the protein. While the noodles are cooking, heat the oil in a large skillet or wok, and cook the onions and garlic until fragrant and soft. Cook the chicken just until the center is no longer pink. Place the shrimp in the skillet, continuing to cook until they are almost opaque.

Amy Dong

Crack the eggs. Create an open well in the center of the skillet, moving the ingredients to the side. Add the eggs, scrambling them in the center.

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Combine and cook. Add the remaining ingredients, stirring to coat them all with the sauce. Continue to cook, stirring frequently until everything is well combined and the noodles are soft. Sprinkle your favorite garnishes on top, and serve warm!

Easy Pad Thai Recipe

Prep Time: 20 minutes mins Cook Time: 15 minutes mins Total Time: 35 minutes mins

Serves 6

For the Sauce:

• 3 tablespoons tamarind paste
• 6 tablespoons brown sugar, packed
• 4 tablespoons fish sauce
• 3 tablespoons oyster sauce
• 2 tablespoons chili garlic sauce
• 2 tablespoons preserved radish
• 1 tablespoon dry shrimp, minced
• 1 tablespoon lime juice

For Pad Thai:

• 1/2 pound chicken breast or thigh, boneless, skinless
• 1 tablespoon tamari sauce
• 1 teaspoon cornstarch
• 8 ounces dry Pad Thai noodles
• 3 tablespoons olive oil, or canola oil
• 1 medium onion, thinly sliced
• 6 cloves garlic, minced
• 1/2 pound large shrimp, raw, shelled, and deveined
• 3 eggs, lightly beaten
• 2 cups bean sprouts
• 1/4 cup green onions, thinly sliced
• 1/4 cup dry roasted peanuts, finely chopped
• Garnishes: lime wedges, thinly sliced Thai basil, chopped cilantro, extra bean sprouts, extra chili garlic sauce

In a bowl, combine all sauce ingredients, and stir to incorporate. Set aside.

Use paper towels to pat-dry chicken. Slice thinly into bite-size pieces. Place the chicken pieces in a bowl along with the tamari sauce and cornstarch, mixing well. Set aside.

Soak noodles according to package instructions. When done soaking, drain and rinse. Toss with a bit of oil to prevent sticking.

While noodles are soaking, heat oil over medium-high heat in a jumbo pan or large wok. Once oil is hot, add onions and stir 2-3 minutes, or until soft and translucent. Add garlic and stir 1 minute. Add chicken and stir just until chicken is no longer pink in center. Add shrimp and stir just until shrimp is almost opaque and not quite cooked through.

Use a spatula to push ingredients in the pan to the sides, leaving an open well in the center of pan. If needed, add a bit more oil in pan center. Crack the eggs into the open well, and scramble just until they are cooked through.