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Easy Pad Thai Recipe

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

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 servings
Calories: 450 kcal
Course: Lunch , Dinner
Cuisine: Asian , Thai

Ingredients

For the Sauce:
  • 3 TB tamarind paste
  • 8 TB brown sugar packed
  • 4 TB fish sauce
  • 3 TB oyster sauce
  • 2 TB Chili garlic sauce
  • 2 TB preserved radish
  • 1 TB dry shrimp minced
  • 1 TB lime juice
For Pad Thai:
  • ½ LB chicken breast or thigh boneless, skinless
  • 1 TB tamari sauce
  • 1 tsp cornstarch
  • 12 oz dry Pad Thai noodles
  • 3 TB olive oil or canola oil
  • 1 medium onion thinly sliced
  • 6 cloves garlic minced
  • ½ LB large shrimp raw, shelled, and deveined
  • 3 eggs lightly beaten
  • 2 cups bean sprouts
  • ¼ cup green onions thinly sliced
  • ¼ cup dry roasted peanuts finely chopped
  • Garnishes: lime wedges thinly sliced Thai basil, chopped cilantro, extra bean sprouts, extra chili garlic sauce

Instructions

    Cup of Yum
  1. In a bowl, combine all sauce ingredients, and stir to incorporate. Set aside.
  2. 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.
  3. Soak and cook noodles according to package instructions. When done soaking, drain and rinse. Toss with a bit of oil to prevent sticking.
  4. 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.
  5. 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.
  6. Add the bean sprouts, noodles, green onions, peanuts, and prepared sauce to the pan. Stir gently to fully incorporate, 2-3 minutes or until the noodles are soft. Serve immediately with garnishes.

Notes

  • If you enjoyed this recipe, please come back and give it a rating ♡
  • The pad thai sauce can be made up to 2 days in advance - cover and chill in the fridge until ready to use.
  • Tamarind paste is super easy to use. If you prefer to use tamarind pulp, soak 3 TB pulp in ¼ cup hot water for at least 30 minutes, or until the mixture becomes thick and paste-like. Strain out any solids, using just the leftover paste.
  • We highly recommend using preserved radish, as it provides deeply aromatic sweet, and salty flavors of authentic Pad Thai. There is no good substitute, so if you cannot find it, just omit it.
  • Dry shrimp can be found at Asian grocery stores or online; it provides a concentrated briny, succulent flavor to the sauce.
  • To keep this recipe gluten-free, be sure to buy gluten-free oyster sauce.
  • If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition Information

Serving 1serving Calories 450kcal (23%) Carbohydrates 60g (20%) Protein 24g (48%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.02g Cholesterol 182mg (61%) Sodium 720mg (30%) Potassium 492mg (14%) Fiber 3g (12%) Sugar 19g (38%) Vitamin A 253IU (5%) Vitamin C 10mg (11%) Calcium 98mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 450

% Daily Value*

Serving 1serving
Calories 450kcal 23%
Carbohydrates 60g 20%
Protein 24g 48%
Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.02g 1%
Cholesterol 182mg 61%
Sodium 720mg 30%
Potassium 492mg 10%
Fiber 3g 12%
Sugar 19g 38%
Vitamin A 253IU 5%
Vitamin C 10mg 11%
Calcium 98mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.