Authentic Pad Thai Chicken Shrimp Recipe
There’s something truly magical about the moment a plate of Pad Thai arrives at the table. That incredible aroma of sweet, sour, and savoury notes all mingling together is enough to make anyone’s mouth water. For years, I was convinced this was a dish best left to the experts at my local Thai restaurant. But after a trip to Thailand, I was determined to recreate that authentic flavour in my own kitchen. This Pad Thai Chicken Shrimp Recipe is the result of that determination. After testing this recipe five times, I finally got it just right, balancing the tangy tamarind, salty fish sauce, and sweet palm sugar to perfection.
What we’ve created here isn’t just another noodle dish; it’s a complete experience. We’re talking about satisfyingly chewy rice noodles tangled with tender pieces of chicken, plump, juicy shrimp, and a wonderful mix of textures from crisp beansprouts and crunchy peanuts. The sauce clings to every single ingredient, ensuring each bite is as flavourful as the last. It’s the kind of meal that feels special, a real treat to make and share.
This recipe works beautifully for a lively Friday night dinner when you fancy something better than a takeaway, but it also comes together quickly enough for a midweek meal if you have your ingredients prepped. It’s a dish that always gets compliments, bringing the vibrant street food culture of Bangkok right into your home. If you love bold, balanced Thai flavours, I think you’re going to adore this recipe.
Recipe Overview
This Pad Thai with chicken and shrimp is a journey of textures and tastes, all cooked together in one pan. The flavour is deeply savoury and tangy from the tamarind-based sauce, with a gentle sweetness and a hint of spice. The key is in the preparation; once you start cooking, it all happens very fast! I found that making the sauce separately first ensures you can control the balance of flavours before it hits the hot pan.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This Pad Thai Chicken Shrimp Recipe
- Genuine Flavour: We use a classic trio of tamarind paste, fish sauce, and palm sugar to create a sauce that’s authentically sweet, sour, and salty. It’s the real deal, not a simplified version.
- Ready in Under 45 Minutes: From start to finish, this impressive meal is on the table in about 40 minutes, making it achievable even on a busy evening.
- Flexible Recipe: Don’t have both chicken and shrimp? Use just one, or swap them for thinly sliced pork or firm tofu. You can also add more vegetables like julienned carrots or sliced red peppers for extra goodness. Check out our Savory Beef And Broccoli Stir Fry Recipe for more stir-fry inspiration.
- Great for a Weekend “Fakeaway”: This recipe is ideal when you want to recreate a restaurant-quality meal at home. It feels like a special treat without the cost of ordering in.
- Family Tested: This one gets a huge thumbs-up in my house. My husband, who’s usually picky about noodle dishes, asked for seconds the first time I made it!
Ingredients You’ll Need
Getting the right ingredients is key to an authentic Pad Thai. The most important one is tamarind paste – it provides that signature sour tang. I always reach for a pure tamarind concentrate without added sugar or cornstarch; the Aroy-D brand is consistently good. You can find most of these items in the world food aisle of a large supermarket or at an Asian grocery shop.
- 225g flat rice noodles (about 5mm wide)
- 2 tbsp vegetable or groundnut oil, plus a little extra
- 2 chicken breasts (about 300g), thinly sliced
- 200g raw king prawns, peeled and deveined
- 3 cloves garlic, finely minced
- 2 banana shallots, thinly sliced
- 100g firm tofu, pressed and cut into 2cm cubes (optional)
- 2 large free-range eggs, lightly beaten
- 100g fresh beansprouts, divided
- 3 spring onions, cut into 2cm lengths
- For the Pad Thai Sauce:
- 3 tbsp tamarind paste
- 4 tbsp fish sauce
- 50g palm sugar, finely chopped (or soft brown sugar)
- 1 tbsp rice vinegar
- 1-2 tsp chilli flakes (to your taste)
- 60ml warm water
- For the Garnish:
- 75g roasted peanuts, roughly chopped
- A handful of fresh coriander, chopped
- Lime wedges, for serving
Elena’s Tip: Don’t be tempted to substitute lemon or lime juice for the tamarind paste. While they provide acidity, tamarind has a unique fruity depth that is essential for the true taste of Pad Thai. It’s worth seeking it out!
How to Make Pad Thai Chicken Shrimp Recipe
The cooking process for this dish is fast, so it’s absolutely crucial to have all your ingredients prepped and ready to go before you even think about turning on the hob. We call this ‘mise en place’, and it’s the secret to a stress-free stir-fry.
- Prepare the Noodles and Sauce: Place the rice noodles in a large bowl and cover with hot (not boiling) water. Let them soak for about 15-20 minutes, or according to the packet instructions, until they are pliable but still have a firm bite. They will finish cooking in the pan. While they soak, make the sauce. In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, rice vinegar, chilli flakes, and warm water until the sugar has completely dissolved. Set aside.
- Drain the Noodles: Once the noodles are ready, drain them well and rinse briefly with cool water to stop them from sticking. Toss with a half teaspoon of oil to prevent clumping.
- Cook the Proteins: Heat 1 tbsp of oil in a large wok or frying pan over a medium-high heat. Add the sliced chicken and stir-fry for 3-4 minutes until it’s cooked through and lightly golden. Remove the chicken from the pan and set it aside. Add the prawns and cook for 1-2 minutes until they turn pink and opaque. Remove and set aside with the chicken. This prevents them from overcooking.
- Sauté the Aromatics: Add the remaining 1 tbsp of oil to the pan. Add the shallots and garlic and stir-fry for about 1 minute until fragrant. If you’re using tofu, add it now and fry for 2-3 minutes until golden on all sides.
- Add Noodles and Sauce: Add the drained noodles to the wok along with the prepared Pad Thai sauce. Toss everything together continuously for about 2-3 minutes, using tongs or two spatulas, until the noodles have absorbed most of the sauce and are tender.
- Scramble the Egg: Push the noodles to one side of the pan. I find this gives the egg the perfect space to cook. Pour the beaten eggs into the empty space and scramble them until just set, which usually takes about a minute. Then, mix the scrambled egg into the noodles.
- Combine Everything: Return the cooked chicken and prawns to the pan. Add the spring onions and half of the beansprouts. Toss everything together for 1-2 minutes to heat through and combine all the flavours. The beansprouts should still be crisp.
- Serve Immediately: Divide the Pad Thai between four plates. Garnish generously with the chopped peanuts, fresh coriander, the remaining fresh beansprouts, and a wedge of lime on the side for squeezing over.
Tips From My Kitchen
- Temperature Control: A key to a great stir-fry is high, consistent heat. This is explained well in this guide to wok cooking. Make sure your pan is properly hot before you add any ingredients. This ensures everything fries beautifully instead of steaming, which can lead to a soggy result.
- The Secret Step: I learned that rinsing the soaked noodles under cool water is a game-changer. It washes off excess starch that causes them to clump together in the pan, ensuring they remain separate and silky.
- Make-Ahead: The sauce is the best component to make in advance. You can prepare it up to 3 days ahead and keep it in a sealed jar in the fridge. You can also chop your garlic, shallots, and spring onions and slice the chicken ahead of time to make the final cooking process even faster.
- Storage: Leftover Pad Thai can be stored in an airtight container in the refrigerator for up to 2 days. The noodles may absorb more of the sauce overnight. To reheat, gently warm it in a pan with a splash of water to loosen it up.
Equipment You’ll Need
- Large wok or a deep, heavy-bottomed frying pan
- Sharp knife and cutting board
- Several small bowls for prep (‘mise en place’)
- Tongs or two large spoons for tossing
Common Mistakes to Avoid
- Overcrowding the pan: If you add too many ingredients at once, the pan’s temperature will drop, and the food will steam instead of fry. If your pan isn’t large enough, it’s better to cook the chicken and prawns in batches.
- Overcooking the noodles: This is the most common pitfall! Remember that the noodles get soaked first and then cooked again in the pan with the sauce. They should be very ‘al dente’ (still firm) after soaking. If they are fully soft after soaking, they will turn to mush in the pan.
- Getting the sauce balance wrong: Taste your sauce before you add it to the pan! Different brands of fish sauce and tamarind paste vary in saltiness and sourness. Adjust with a little more sugar, lime juice, or fish sauce until it tastes balanced to you.
Delicious Variations to Try
Once you’ve mastered the base of this Authentic Pad Thai Chicken Shrimp Recipe, it’s fun to start experimenting. Here are a few ideas:
- Spicy Version: For those who like more heat, add 1-2 finely sliced fresh red bird’s eye chillies along with the garlic and shallots. You can also serve with a side of sriracha or chilli oil.
- Vegetarian/Vegan Option: Swap the chicken and shrimp for a block of pressed firm tofu. Ensure you use a vegan fish sauce alternative (or light soy sauce) and check that your tamarind paste is purely plant-based.
- Different Protein: This recipe is fantastic with thinly sliced pork tenderloin or beef sirloin. Cook them just as you would the chicken, ensuring they are not overcooked. It’s also delicious with just shrimp, and our Savory Garlic Butter Shrimp For Dinner is another great option for seafood lovers.
What to Serve With Pad Thai Chicken Shrimp Recipe
While Pad Thai is a wonderful one-pan meal, a few simple additions can round it out nicely, especially if you’re serving guests.
- Thai Cucumber Salad: A simple, refreshing salad of thinly sliced cucumber, red onion, and chilli in a light rice vinegar dressing provides a cool, crisp contrast to the rich noodles.
- Steamed Greens: A side of steamed pak choi or tenderstem broccoli, drizzled with a little sesame oil, adds a lovely fresh and healthy element to the meal.
- Drink Pairing: A cold, crisp lager like Singha or Chang beer is the classic choice as it cuts through the richness beautifully. For wine lovers, an off-dry Riesling or a Sauvignon Blanc works very well.
Frequently Asked Questions
Pad Thai Chicken Shrimp Recipe
Ingredients
Method
- Prepare the Noodles and Sauce: Place the rice noodles in a large bowl and cover with hot (not boiling) water. Let them soak for about 15-20 minutes, or according to the packet instructions, until they are pliable but still have a firm bite. They will finish cooking in the pan. While they soak, make the sauce. In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, rice vinegar, chilli flakes, and warm water until the sugar has completely dissolved. Set aside.
- Drain the Noodles: Once the noodles are ready, drain them well and rinse briefly with cool water to stop them from sticking. Toss with a half teaspoon of oil to prevent clumping.
- Cook the Proteins: Heat 1 tbsp of oil in a large wok or frying pan over a medium-high heat. Add the sliced chicken and stir-fry for 3-4 minutes until it's cooked through and lightly golden. Remove the chicken from the pan and set it aside. Add the prawns and cook for 1-2 minutes until they turn pink and opaque. Remove and set aside with the chicken. This prevents them from overcooking.
- Sauté the Aromatics: Add the remaining 1 tbsp of oil to the pan. Add the shallots and garlic and stir-fry for about 1 minute until fragrant. If you're using tofu, add it now and fry for 2-3 minutes until golden on all sides.
- Add Noodles and Sauce: Add the drained noodles to the wok along with the prepared Pad Thai sauce. Toss everything together continuously for about 2-3 minutes, using tongs or two spatulas, until the noodles have absorbed most of the sauce and are tender.
- Scramble the Egg: Push the noodles to one side of the pan. I find this gives the egg the perfect space to cook. Pour the beaten eggs into the empty space and scramble them until just set, which usually takes about a minute. Then, mix the scrambled egg into the noodles.
- Combine Everything: Return the cooked chicken and prawns to the pan. Add the spring onions and half of the beansprouts. Toss everything together for 1-2 minutes to heat through and combine all the flavours. The beansprouts should still be crisp.
- Serve Immediately: Divide the Pad Thai between four plates. Garnish generously with the chopped peanuts, fresh coriander, the remaining fresh beansprouts, and a wedge of lime on the side for squeezing over.
Notes
I truly hope you and your family enjoy making this Pad Thai Chicken Shrimp Recipe as much as we do. It’s a dish that brings so much life and flavour to the dinner table, and there’s a real sense of satisfaction in creating it from scratch. Let me know how you get on in the comments below – I love hearing about your kitchen adventures! Happy cooking!
– Elena
