Easy Pad Thai Recipe

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

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: servings

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

In a bowl, combine all sauce ingredients, and stir to incorporate. Set aside.
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.
Soak and cook noodles according to package instructions. When done soaking, drain and rinse. Toss with a bit of oil to prevent sticking.
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.
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.
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.

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 ♡

Course: Dinner, Lunch

Cuisine: Asian, Thai

Diet: Gluten Free, Low Lactose

Method: Stir Fry, Stovetop