Chicken and Shrimp Pad Thai Recipe

This chicken and shrimp pad thai recipe is a quick, flavorful dish with classic Thai flavors sweet, savory, and just the right amount of tang.

Intro & Personal Story

What is Chicken and Shrimp Pad Thai?

Pad Thai is one of those dishes that always feels like a treat, even when it’s made in your own kitchen. Traditionally, it’s a street food favorite in Thailand stir-fried rice noodles tossed with a bold sauce, crunchy peanuts, and fresh lime. Our chicken and shrimp pad thai recipe brings that same takeout-style flavor home, but it’s quick enough for a Tuesday night. With tender chicken, juicy shrimp, and a tangy-sweet sauce, it’s a great balance of protein and comfort.

We first fell in love with Pad Thai on a girls’ trip to a weekend market in Bangkok. Since then, we’ve recreated it many times with a few Cooking Twins twists along the way. While our usual vibe is all about chilled treats like zesty lime shrimp and avocado salad or our Florida shrimp pie, this one’s hot, fast, and absolutely worth turning on the stove.

Chicken and Shrimp Pad Thai Recipe

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• Author: Emma & Ella
• Total Time: 35 min
• Yield: 5 servings 1x

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Description

A flavorful, quick chicken and shrimp pad thai recipe made with rice noodles, crisp veggies, and a sweet-savory sauce. Ready in 35 minutes!

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Ingredients

Scale 1x2x3x

10 oz Thai rice noodles

1 lb chicken breasts, sliced or 1 lb shrimp, peeled and deveined

2 Tbsp vegetable oil

1/4 cup dark brown sugar

1/4 cup soy sauce

2 Tbsp rice vinegar

1 Tbsp lime juice

1 Tbsp fish sauce

1 red bell pepper, thinly sliced

1 1/2 cups matchstick carrots

2 garlic cloves, minced

5 green onions (whites minced, greens sliced)

2 cups bean sprouts

3 large eggs

1/2 cup unsalted peanuts, chopped

1/3 cup cilantro, chopped

Red pepper flakes and sesame seeds (optional)

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Instructions

1. Cook rice noodles according: Cook rice noodles according to package instructions.
2. In a bowl, whisk: In a bowl, whisk brown sugar, soy sauce, vinegar, lime juice, and fish sauce.
3. Heat oil in wok: Heat oil in wok. Cook chicken (~6 min) or shrimp (~1.5 min/side), then set aside.
4. Stir-fry bell pepper and: Stir-fry bell pepper and carrots for 1–2 minutes.
5. Add garlic, onion whites: Add garlic, onion whites, and bean sprouts. Cook 1 minute.
6. Push veggies to side: Push veggies to side, scramble eggs in center.
7. Add chicken/shrimp, noodles, and: Add chicken/shrimp, noodles, and sauce. Toss well and cook 1–2 minutes.
8. Top with cilantro, peanuts: Top with cilantro, peanuts, and optional red pepper flakes.

Notes

Double sauce for extra coverage.

Add 2 Tbsp peanut butter for creamy texture.

Replace sprouts with shredded napa cabbage if needed.

• Prep Time: 15 min
• Cook Time: 20 min
• Category: Dinner
• Method: Stovetop
• Cuisine: Thai-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 572
• Sugar: 16g
• Sodium: 1212mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 71g
• Fiber: 4g
• Protein: 31g
• Cholesterol: 156mg

Why You’ll Love It

This recipe comes together in just 35 minutes, uses ingredients you likely already have, and gives you restaurant-quality results without the price tag. The sauce is rich but balanced thanks to fish sauce, lime, and brown sugar while the chicken and shrimp make it feel extra satisfying.

Even better? You can customize it. Go all-shrimp, skip the eggs, or toss in more veggies. It’s flexible, filling, and great for leftovers too. Serve it warm with a sprinkle of peanuts, a handful of cilantro, and maybe a side of our shrimp and sausage foil dinner for a full seafood experience.

Quick Overview

This chicken and shrimp pad thai recipe brings the vibrant, punchy flavor of Thai street food to your kitchen in just 35 minutes. It’s fast, flexible, and bursting with texture from fresh veggies, protein, and crunchy peanuts.

Fast Facts:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 5 servings
• Skill Level: Beginner-Friendly
• Cuisine: Thai-inspired
• Spice Level: Customizable
• Best Served: Warm with fresh lime, cilantro, and red pepper flakes

This dish balances sweet, salty, and tangy flavors, and the combination of chicken and shrimp gives it that surf-and-turf appeal. Want to make it even bolder? Pair it with a side of our thai shrimp spring rolls or add a drizzle of our cajun honey butter sauce for a heat-kissed twist.

Ingredients

This chicken and shrimp pad thai recipe is built on balance rich proteins, crisp veggies, and a sweet-savory sauce that ties everything together. Below are all the essentials you’ll need to serve five generous portions:

Noodles & Protein

• 10 oz Thai rice noodles
• 1 lb boneless, skinless chicken breasts, sliced into strips
• or 1 lb extra-large shrimp, peeled and deveined

Pad Thai Sauce

• 1/4 cup packed dark brown sugar
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp lime juice
• 1 Tbsp fish sauce

Vegetables & Aromatics

• 2 Tbsp vegetable oil
• 1 red bell pepper, thinly sliced (halved strips)
• 1 1/2 cups matchstick carrots
• 2 cloves garlic, minced
• 5 green onions (whites minced, greens in 1-inch slices)
• 2 cups bean sprouts

Garnish & Extras

• 3 large eggs
• 1/2 cup unsalted peanuts, chopped
• 1/3 cup cilantro, chopped
• Red pepper flakes and sesame seeds (optional)

Optional but recommended: serve with lime wedges for brightness.

Pro tip: Can’t find fresh bean sprouts? Thinly sliced napa cabbage makes a great substitute. You can also bulk it up with our apple almond shrimp salad for a fusion-style spread.

Step-by-Step Instructions

This chicken and shrimp pad thai recipe comes together fast perfect for busy weeknights. Here’s how to make it step by step:

1. Cook the Noodles

Follow the package instructions to prepare your Thai rice noodles. Drain and set aside, tossing with a bit of oil to prevent sticking.

2. Mix the Sauce

In a small bowl, whisk together the brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce. Set aside.

3. Cook the Protein

Heat vegetable oil in a wok or deep sauté pan over medium-high heat.

• If using chicken: Cook for about 6 minutes until fully done.
• If using shrimp: Cook 1½ minutes per side until opaque.
  Transfer to a plate, keeping the oil in the pan.

4. Stir-Fry the Veggies

Add the red bell pepper and carrots to the pan. Stir-fry for 1–2 minutes.
Then add garlic, green onion whites, and bean sprouts. Sauté for another 1 minute.

5. Scramble the Eggs

Push veggies to the edge of the pan. Crack the eggs into the center and scramble until cooked through. Mix everything together.

6. Combine Everything

Add the cooked chicken or shrimp back to the pan. Add noodles and pour in the sauce. Toss everything together and cook for 1–2 more minutes until heated through and coated in sauce.

7. Garnish & Serve

Top each serving with chopped peanuts, cilantro, and optional red pepper flakes or sesame seeds.

This dish is bright, nutty, and savory just like our beef and pepper rice bowl but with a Thai twist.

Serving Suggestions

This chicken and shrimp pad thai recipe is versatile, vibrant, and made for sharing. Here are our favorite ways to serve it:

Classic Thai Takeout Vibe

Serve it hot, right out of the wok, on large plates with lime wedges and a sprinkle of chopped peanuts. Add a pinch of red pepper flakes for those who like it spicy. For a full Thai-style dinner at home, pair it with our thai shrimp rolls with noodles for a crunchy, refreshing starter.

Meal Prep or Leftovers

This recipe keeps well, making it ideal for next-day lunches. Store it in glass containers and garnish right before serving. Want a light side to balance the richness? Our apple almond shrimp salad offers just the right crunch and citrusy balance.

You can even turn leftovers into a Pad Thai-inspired lettuce wrap or top it with a fried egg for a bold breakfast remix.

Pro Tips & Storage

This chicken and shrimp pad thai recipe is already a weeknight winner, but here are a few tricks to make it even better:

Pro Tips for Best Results

• Prep First: Have all ingredients chopped and ready before you start. Pad Thai cooks fast there’s no time to pause once the wok gets hot.
• Don’t Overcook the Noodles: Slightly undercook them during boiling since they’ll finish in the pan.
• Double the Sauce: If you like extra coating on your noodles, double the sauce mixture it stores well in the fridge too.
• Creamy Twist: Add 2 tablespoons of peanut butter to the sauce for a creamy, nutty version that rivals restaurant-style.

Want to experiment? Try adding a touch of our cajun honey butter sauce to the final toss for a spicy-sweet fusion. Or swap shrimp with tofu for a vegetarian spin.

How to Store It

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water to loosen the sauce.
• Freezer: Not ideal the noodles lose texture. But the sauce alone can be frozen for 2 months.
• Meal Prep Tip: Keep toppings (cilantro, peanuts) separate so they stay fresh until serving.

If you love keeping meals ready-to-go, this reheats just as beautifully as our Meghan Markle spaghetti but with a zesty Thai kick.

FAQs

Conclusion

This chicken and shrimp pad thai recipe brings vibrant flavor, fresh texture, and weeknight convenience together in one wok.Hosting or feeding a crowd — this one always earns its place.

For more flavorful meals and recipe inspiration, follow us on Facebook and Pinterest.

It’s fast, flexible, and packed with flavor so grab your pan, prep your noodles, and let dinner come together in 35 minutes flat.