Craving a vibrant, flavorful meal that’s surprisingly easy to whip up at home? This Pad Thai Chicken or Shrimp recipe delivers the authentic taste of Thailand with tender protein and perfectly coated noodles, making it a weeknight winner you’ll return to again and again.
Key Ingredients for Pad Thai Chicken or Shrimp
- 8 ounces dried flat rice noodles (about 1/4-inch wide)
- 8 ounces boneless, skinless chicken breast or thighs, thinly sliced, OR 8 ounces large shrimp, peeled and deveined
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1/4 cup shallots, thinly sliced (or 1/4 cup red onion)
- 2 large eggs
- 1/4 cup firm tofu, cut into small cubes (optional, but recommended for authenticity)
- 1/2 cup bean sprouts, plus extra for garnish
- 2 tablespoons chopped roasted peanuts, plus extra for garnish
- 1/4 cup fresh cilantro, chopped, plus extra for garnish
- 1 tablespoon dried chili flakes (adjust to your spice preference)
- Lime wedges, for serving
For the Pad Thai Sauce:
- 3 tablespoons fish sauce
- 3 tablespoons tamarind paste or concentrate (look for it in Asian markets or the international aisle)
- 2 tablespoons brown sugar (or palm sugar for a more authentic flavor)
- 1 tablespoon rice vinegar (optional, if your tamarind is very thick/sour)
How to Make Pad Thai Chicken or Shrimp
This Pad Thai Chicken or Shrimp recipe is wonderfully simple, promising a complex flavor profile with minimal effort. In under 30 minutes, you’ll create a satisfying meal that’s surprisingly easy to master, featuring a luscious sauce that coats every noodle for an irresistible bite. The preparation time is approximately 15 minutes, and cooking time is about 15 minutes.
Step-by-Step Instructions
Prepare the Noodles and Sauce:
- Soak the rice noodles: Place the dried rice noodles in a large bowl and cover them with hot tap water. Let them soak for about 20-30 minutes, or until they are pliable but still have a slight chew (al dente). They will finish cooking in the pan. Drain them thoroughly and set aside.
- Whisk together the sauce: In a small bowl, whisk together the fish sauce, tamarind paste, and brown sugar until the sugar has dissolved. If using, add the rice vinegar. Taste and adjust sweetness or sourness to your liking.
Cook the Protein and Aromatics:
- Prepare your protein: If using chicken, ensure it’s thinly sliced against the grain for tenderness. If using shrimp, make sure they are peeled and deveined.
- Heat the wok or large skillet: Heat 1 tablespoon of vegetable oil in a wok or large, non-stick skillet over medium-high heat until shimmering.
- Cook the garlic and shallots: Add the minced garlic and sliced shallots to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add protein and tofu: Add your chosen protein (chicken or shrimp) and cubed tofu (if using) to the wok. Stir-fry until the chicken is cooked through and no longer pink, or until the shrimp turn opaque and pink, about 3-5 minutes depending on your protein. Remove the cooked protein and tofu from the wok and set aside, leaving any residual oil and aromatics.
Assemble the Pad Thai:
- Scramble the eggs: Add the remaining 1 tablespoon of vegetable oil to the same wok if needed. Crack the eggs into the corner of the wok and scramble them until just set. Break them up into smaller pieces.
- Add noodles and sauce: Add the drained rice noodles to the wok with the scrambled eggs. Pour the prepared Pad Thai sauce evenly over the noodles. Toss everything together with tongs, ensuring the noodles are well coated in the sauce. Cook for 2-3 minutes, tossing frequently, until the noodles are tender and have absorbed most of the sauce.
- Reintroduce protein and add finishing touches: Return the cooked protein and tofu to the wok. Add the bean sprouts and dried chili flakes (if using). Toss everything together for another 1-2 minutes until the bean sprouts are slightly wilted but still have a bit of crunch.
- Serve: Immediately divide the Pad Thai chicken or shrimp among serving plates. Garnish generously with chopped roasted peanuts, fresh cilantro, and extra bean sprouts. Serve hot with lime wedges for squeezing over the top.
Why You’ll Love This Pad Thai Chicken or Shrimp
You’ll adore this Pad Thai Chicken or Shrimp for its incredible balance of sweet, sour, and savory flavors, creating a truly captivating dish that dances on your taste buds. The tender chicken or succulent shrimp, combined with the chewy rice noodles and a hint of spice, makes for a deeply satisfying experience, reminiscent of your favorite Thai restaurant – but made right in your own kitchen! Making this Pad Thai at home is not only a culinary adventure but also a fantastic way to save money compared to dining out. Imagine recreating that authentic, vibrant street food flavor without breaking the bank!
The magic of this dish lies in its customizable toppings and the wonderful texture contrast provided by crunchy peanuts and fresh sprouts. It’s a weeknight warrior, offering a globally inspired meal that’s both quick and incredibly rewarding to make yourself. Don’t just dream about delicious Pad Thai; make it! Give this Pad Thai Chicken or Shrimp recipe a try tonight and prepare to be amazed by how easy and fulfilling homemade Thai cuisine can be.
Storing and Reheating Tips
- Refrigeration: Allow the Pad Thai Chicken or Shrimp to cool completely before storing. Transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days.
- Reheating: To reheat, you can use a skillet or the microwave.
- Skillet: Heat a tablespoon of oil or a splash of water in a non-stick skillet over medium heat. Add the Pad Thai and stir occasionally until heated through. This method often yields the best texture as it helps to revive the noodles and sauce.
- Microwave: Place the Pad Thai in a microwave-safe dish and heat on medium power in 30-second intervals, stirring in between, until evenly heated. Be cautious not to overcook, as the noodles can become mushy.
- Freezing: While Pad Thai can be frozen, its texture may change upon thawing. If you wish to freeze it, cool completely, portion into freezer-safe containers, and label. It can be stored in the freezer for up to 1 month. Thaw overnight in the refrigerator before reheating. You may want to add a little extra liquid (like water or chicken broth) when reheating to compensate for any dryness.
Final Thoughts
This Pad Thai Chicken or Shrimp recipe is a testament to how easily vibrant, authentic flavors can be brought into your home kitchen. With its simple steps and incredible taste, it’s the perfect meal for any night of the week and a fantastic way to impress yourself and your loved ones. Give it a go – we’re sure you’ll love it!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Pad Thai Chicken or Shrimp
Ingredients
Equipment
Method
- Place the dried rice noodles in a large bowl and cover them with hot tap water. Let them soak for about 20-30 minutes, or until they are pliable but still have a slight chew (al dente). They will finish cooking in the pan. Drain them thoroughly and set aside.8 ounces dried flat rice noodles (about 1/4-inch wide)
- In a small bowl, whisk together the fish sauce, tamarind paste, and brown sugar until the sugar has dissolved. If using, add the rice vinegar. Taste and adjust sweetness or sourness to your liking.3 tablespoons fish sauce, 3 tablespoons tamarind paste or concentrate, 2 tablespoons brown sugar (or palm sugar for a more authentic flavor), 1 tablespoon rice vinegar
- If using chicken, ensure it’s thinly sliced against the grain for tenderness. If using shrimp, make sure they are peeled and deveined.8 ounces boneless, skinless chicken breast or thighs, thinly sliced, OR large shrimp, peeled and deveined
- Heat 1 tablespoon of vegetable oil in a wok or large, non-stick skillet over medium-high heat until shimmering.2 tablespoons vegetable oil
- Add the minced garlic and sliced shallots to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.2 cloves garlic, minced, 1/4 cup shallots, thinly sliced (or 1/4 cup red onion)
- Add your chosen protein (chicken or shrimp) and cubed tofu (if using) to the wok. Stir-fry until the chicken is cooked through and no longer pink, or until the shrimp turn opaque and pink, about 3-5 minutes depending on your protein. Remove the cooked protein and tofu from the wok and set aside, leaving any residual oil and aromatics.8 ounces boneless, skinless chicken breast or thighs, thinly sliced, OR large shrimp, peeled and deveined, 1/4 cup firm tofu, cut into small cubes
- Add the remaining 1 tablespoon of vegetable oil to the same wok if needed. Crack the eggs into the corner of the wok and scramble them until just set. Break them up into smaller pieces.2 tablespoons vegetable oil, 2 large eggs
- Add the drained rice noodles to the wok with the scrambled eggs. Pour the prepared Pad Thai sauce evenly over the noodles. Toss everything together with tongs, ensuring the noodles are well coated in the sauce. Cook for 2-3 minutes, tossing frequently, until the noodles are tender and have absorbed most of the sauce.8 ounces dried flat rice noodles (about 1/4-inch wide)
- Return the cooked protein and tofu to the wok. Add the bean sprouts and dried chili flakes (if using). Toss everything together for another 1-2 minutes until the bean sprouts are slightly wilted but still have a bit of crunch.1/4 cup firm tofu, cut into small cubes, 1/2 cup bean sprouts, plus extra for garnish, 1 tablespoon dried chili flakes (adjust to your spice preference)
- Immediately divide the Pad Thai chicken or shrimp among serving plates. Garnish generously with chopped roasted peanuts, fresh cilantro, and extra bean sprouts. Serve hot with lime wedges for squeezing over the top.1/2 cup bean sprouts, plus extra for garnish, 2 tablespoons chopped roasted peanuts, plus extra for garnish, 1/4 cup fresh cilantro, chopped, plus extra for garnish, Lime wedges, for serving