Chicken & Shrimp Pad Thai (Better Than Takeout!)

A Tuesday night stir-fry that surprised me

I’ll be honest—I didn’t set out to make Pad Thai. I just wanted something quick and warm, and maybe a little exciting.

I had half a bag of rice noodles, a couple of shrimps hiding in the freezer, and some leftover chicken breast that needed using.

Tossed it all into the pan with what I hoped were the right sauces, and somehow ended up with something that made everyone at the table stop talking. That doesn’t happen often.

Since then, I’ve made this version more times than I can count. It’s fast. It’s flexible. And it always hits the spot. No fancy wok, no hard-to-find stuff. Just a hot pan and 15 minutes.

• Check my other recipes
• Quick Chicken Bulgogi
• Garlic Butter Shrimp
• Classic Butter Chicken
• Sweet and Sour Shrimp 
• Simple Indonesian Chicken Satay
• Pad Woon Sen with Shrimp
• Simple Chicken Pho (Pho Ga)
• Yum Woon Sen (Glass Noodles Salad)
• Sweet and Sour Chicken

Wait—What Exactly Is Pad Thai?

Think: soft rice noodles, eggs, garlic, something fresh and green, and a protein—often shrimp, chicken, tofu, or whatever’s handy.

Pad Thai is Thailand’s go-to street noodle stir-fry. The real star, though, is the sauce. It’s a mix of salty-sweet-sour flavors: tamarind, fish sauce, a bit of sugar, and often a hit of lime and chili.

Toss it all together and suddenly you’ve got that perfect mix of chewy, juicy, crunchy, tangy, and sweet.

Why You Might Love This One

• It’s fast. You’ll be plating dinner in 15 minutes.
• You’re in control. Go heavy on the shrimp or swap in tofu. More heat? Less sugar? You decide.
• Just one pan. Less mess, more reward.
• Crowd-pleaser. It’s balanced enough for picky eaters and flavorful enough for spice lovers.

What You’ll Need

Noodles

• 300 g dried rice noodles (soaked in warm water until soft but not mushy)

Stir-Fry

• 250 g shrimp, peeled and deveined
• 250 g chicken breast or thigh, thinly sliced
• 1 tbsp oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• ½ cup bean sprouts (fresh or canned)
• 3 scallions, chopped into 3-inch pieces
• 2 eggs

Sauce

• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tbsp tamarind paste
• 1 tbsp brown sugar (or more if you like it sweet)

Garnish

• Crushed peanuts
• Lime wedges
• Sliced fresh chili (optional)

How to Make It

1. Noodle Prep

Soak the rice noodles in warm water for about 20 minutes. They should be bendy but not soggy. Drain and set aside.

2. Sauce Setup

Mix all the sauce ingredients in a small bowl. Taste it. Add more sugar or fish sauce if needed—get it to a spot you love.

3. Sizzle the Proteins

Heat oil in a big pan. First cook the chicken until nearly done (3–4 minutes). Add shrimp and stir-fry until pink and just cooked through. Transfer both to a plate.

4. Aromatics + Eggs

Sauté the onion until soft in the same pan. Add garlic and stir until it smells amazing. Push everything to one side, crack in the eggs, and scramble gently. Stir them in.

5. Bring It All Together

Add noodles and pour in your sauce. Toss it all so the noodles soak it up. Return the cooked shrimp and chicken. Add bean sprouts and scallions. Stir-fry everything for another minute. You want things hot and coated.

6. Plate and Finish

Scoop into bowls. Top with crushed peanuts, a lime wedge, and chili slices if you’re feeling spicy.

Helpful Tips

Don’t boil your noodles. Just soak ‘em—trust me on this.

Taste everything. Sauce too sweet? Add more fish sauce. Too salty? Squeeze in lime.

Crushed peanuts and fresh lime make all the difference.