Chicken and Shrimp Pad Thai

I love making take-out inspired foods at home. While there are some nights that call for ordering take-out, it's nice to occasionally put aside the menus and create my own healthier version of some of my take-out favorites. Right before I started this blog, I made pad thai for Brady. We were both pleasantly surprised when it turned out as good as the pad thai that we order for take-out. I've talked about making the recipe again for months now and finally got the chance the other night. This is a surprising simple recipe and one that won't disappoint if pad thai is on your list of take-out favorites. 

Chicken and Shrimp Pad Thai
** adapted from All Recipes

Serves 3
Prep/Cook Time: 30 minutes

1 (8oz) package dried flat rice noodles
3 T. fish sauce
1/4 cup fresh lime juice
1 T. sugar
2 T. oyster sauce
2 tsp Asian chili pepper sauce
1/4 cup chicken stock
1 tsp Tamarind sauce
3 T. vegetable oil
1 T. garlic, chopped
8 ounces medium shrimp, peeled and deveined
8 ounces boneless, skinless chicken breast, cut into small cubes
2 eggs, beaten
3 cups bean sprouts
6 green onions, chopped
2 T. chopped unsalted peanuts
1/4 cups cilantro, chopped
1 lime, cut into wedges

Fill a large bowl with hot tap water and place the noodles in it to soak for about 15 minutes.

In a small bowl, combine the fish sauce, lime juice, sugar, oyster sauce, Asian chile sauce, chicken stock, and the Tamarind sauce.


Heat a wok, or large skillet, over high heat and add the vegetable oil. When the oil is hot, saute the garlic for about 1 minute. Add the chicken and cook, stirring occasionally for about 5 minutes. Add in the shrimp and cook for an addition 3 minutes or until the chicken and shrimp or cooked through.

If you are using a wok, move everything out to the sides of the wok and pour the eggs into the center. Cook and stir the eggs until firm. If you are using a large skillet, I would suggest scrambling the eggs in a small skillet and then adding them back to the large skillet once they are cooked. Add the noodles to the wok and pour in the sauce. Cook until the noodles are tender. Stir in 2 1/2 cups of the bean sprouts and the green onions. Remove from the heat and garnish with remaining bean sprouts, cilantro and chopped peanuts. Serve with a lime wedge on the side.