Better-Than-Takeout Chicken Shrimp Pad Thai

Let’s be totally honest with each other for a second—we all have those exhausting weekday evenings where the takeout app is practically calling our name. For me, that specific craving almost always points straight to a massive, comforting platter of Thai noodles. But after spending way too much money on delivery fees only to end up with lukewarm, clumpy noodles that just don’t hit the spot, I finally put my foot down. I made it my personal mission to figure out how to make the ultimate Chicken Shrimp Pad Thai right in my own kitchen.

And let me tell you, this recipe is the real deal. It totally scratches that itch for something sweet, salty, tangy, and just a little bit spicy. The best part? By the time you’d normally be peeking out the window waiting for the delivery driver to pull up, you can already be sitting down at your dining table with a steaming, fresh plate of noodles. It’s incredibly satisfying, shockingly easy to throw together, and guaranteed to become a regular in your dinner rotation. I am so excited to share this family favorite with you!

What Is Chicken Shrimp Pad Thai?

If you have never had the absolute pleasure of eating it before, Pad Thai is arguably the most famous Thai street food dish out there, and for very good reason. At its core, it is a fast-paced stir-fry made with flat rice noodles, eggs, fresh bean sprouts, and a protein. In this specific version, we are going all out with a delicious surf-and-turf combination of juicy chicken breast and tender shrimp.

But what really makes a Chicken Shrimp Pad Thai so incredibly special is the sauce. Authentic Pad Thai relies on a very specific flavor profile that perfectly balances four key elements: sweet, salty, sour, and spicy. This magic happens by blending fish sauce for that deep, salty umami, brown sugar for a touch of warm sweetness, hot sauce for a gentle kick, and the absolute star of the show: tamarind paste. Tamarind is a tart, sticky fruit that provides the signature tangy punch that makes you keep going back for another bite. When you toss all of that together with chewy noodles and crunchy peanuts, it is pure heaven on a plate.

How to Make Chicken Shrimp Pad Thai

Quick Overview

When it comes to making a flawless Chicken Shrimp Pad Thai, the biggest secret is preparation. In the culinary world, they call it “mise en place,” which is really just a fancy way of saying “have all your stuff chopped and ready before you turn on the stove.” Stir-frying moves incredibly fast. Once that oil is hot, you simply won’t have time to stop and measure out your soy sauce or peel your shrimp.

Take ten minutes before you do anything else to whisk your sauce in a little bowl, chop your green onions, cube your chicken, and get your egg ready to crack. Having everything lined up right next to your skillet makes the actual cooking process feel like a fun breeze instead of a stressful scramble.

Ingredients

For the Pad Thai Sauce:

• Fish sauce: Don’t skip this! It brings that authentic, salty umami depth.
• Low-sodium soy sauce: Adds a mellow saltiness to balance the fish sauce.
• Light brown sugar: Gives the sauce a lovely warmth and richness.
• Tamarind paste: The tangy secret weapon. You can usually find this in the international aisle of your grocery store.
• Hot sauce: Sriracha is a classic choice, but use whatever you love.

For the Noodle Stir-Fry:

• Flat rice noodles: Look for the ones labeled specifically for Pad Thai.
• Neutral oil: Avocado or vegetable oil works great for high-heat cooking.
• Garlic: Freshly chopped for that savory kick.
• Shrimp & Chicken breast: Peeled, deveined, and cut into small, bite-sized pieces so they cook quickly.
• Egg: Adds richness and coats the noodles beautifully.
• Fresh bean sprouts & Green onions: For that essential crunch and pop of color.
• Roasted peanuts, fresh lime, & cilantro: The absolute best finishing touches.

Step-by-Step Instructions

Step 1: Soak the Noodles

Start by soaking your flat rice noodles in room temperature water for about 1 hour. If you are short on time, warm water for 10 minutes works perfectly too! You want them pliable but not mushy. Once they are flexible, drain them and set them aside.

Step 2: Whisk the Sauce

In a small bowl, whisk together your fish sauce, soy sauce, brown sugar, tamarind paste, and hot sauce. Set it right next to the stove so it is ready to grab when the time comes.

Step 3: Cook the Proteins

Heat a drizzle of oil in a large wok or skillet over high heat. Toss in your chicken pieces, shrimp, and chopped garlic. Stir-fry everything together until the garlic turns golden and the proteins are just mostly cooked through.

Step 4: Scramble the Egg

Push your chicken and shrimp over to one side of the pan. Add a tiny bit more oil to the empty side and crack in your egg. Let it sit undisturbed for about 30 seconds, then give it a quick, vigorous scramble right in the pan.

Step 5: Bring It All Together

Toss your soaked noodles, bean sprouts, chopped green onions, and your prepared sauce right into the wok. Mix everything together until the noodles are beautifully coated. If the noodles need a little help softening up, add a small splash of water. Cook for another 3 to 4 minutes until hot and tender. Serve immediately with crushed peanuts, cilantro, and a big squeeze of fresh lime juice!

What to Serve It With

Honestly, this Chicken Shrimp Pad Thai is a complete, filling meal all on its own! But if you want to recreate the full restaurant experience at home, I highly recommend serving it alongside some crispy vegetable spring rolls or a fresh, tangy Thai cucumber salad. If you are looking for a drink pairing, an ice-cold light beer or a sweet, creamy Thai iced tea balances out the salty, spicy flavors of the noodles perfectly.

Top Tips for Perfecting Your Chicken Shrimp Pad Thai

Don’t boil your noodles! I can’t stress this enough. Boiling flat rice noodles before stir-frying them almost always leads to a gummy, sticky mess. Soaking them in warm or room-temperature water softens them just enough so they finish cooking perfectly right in the sauce.

Use a large pan. You want plenty of surface area so your ingredients actually fry rather than steam. A wok is traditional and works best, but a very large, wide skillet will absolutely do the trick.

Don’t skip the fresh garnishes. The squeeze of fresh lime juice and the crunch of the roasted peanuts at the end aren’t just for looks. They cut through the richness of the sauce and completely elevate the dish.

Storing and Reheating Tips

If you happen to have leftovers (which is a rare occurrence in my house!), let the noodles cool completely before transferring them to an airtight container. They will stay fresh in the fridge for up to 3 days.

When it comes to reheating, skip the microwave if you can. The microwave tends to dry out rice noodles and make them rubbery. Instead, toss the leftovers back into a skillet over medium heat with a tiny splash of water or oil. Toss them gently for a few minutes until they are heated through, and they will taste just as good as the day you made them!

Frequently Asked Questions

Final Thoughts

There is just something incredibly rewarding about recreating a restaurant favorite in your own kitchen, and this Chicken Shrimp Pad Thai is proof that you don’t need fancy equipment to make magic happen. The combination of those chewy noodles, savory proteins, and that unbelievably sticky, tangy sauce is going to have you completely rethinking your takeout habits.

I really hope you give this recipe a try the next time you’re craving some serious comfort food. It is fast, flexible, and so deeply satisfying. If you do whip this up, please leave a comment below and let me know how it turned out for you—I absolutely love hearing about your homemade kitchen wins. Happy cooking, friends!

Chicken & Shrimp Pad Thai

This chicken and shrimp Pad Thai is a takeout favorite made simple at home—no fancy ingredients, just bold flavor. Tender rice noodles, juicy shrimp, and chicken are tossed in a sweet, tangy, and slightly spicy sauce, then finished with crunchy peanuts and fresh lime. It’s quick, customizable, and ready in about 30 minutes—weeknight dinner, sorted.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 tablespoons fish sauce
• 0.5 tablespoon low-sodium soy sauce
• 2 tablespoons light brown sugar
• 1 tablespoons tamarind paste
• 2 tablespoons hot sauce
• 4 ounces flat rice noodles
• 3 tablespoons oil
• 2.5 cloves garlic chopped
• 4 ounces shrimp
• 4 ounces chicken breast cut into small pieces
• 1 egg
• 0.25 cup fresh bean sprouts
• 2 green onions chopped
• 2 tablespoons roasted peanuts
• 1 lime
• 0.5 cup fresh cilantro chopped
• Salt and pepper to taste

Instructions

 

Preparation Steps

• Soak the noodles: Start by soaking your rice noodles in room temperature water for about 1 hour, or in warm water for 10 minutes if you’re short on time. Once they’re pliable but not mushy, drain and set aside.
• Mix the sauce: In a small bowl, whisk together all your sauce ingredients. Set it aside—you’ll want it ready to go once things start moving fast in the pan.
• Cook the chicken and shrimp: Heat a drizzle of oil in a large wok or skillet over high heat. Add the chicken, shrimp, and garlic, and stir-fry until the garlic starts to turn golden and the proteins are mostly cooked through.
• Add the egg: Push everything to one side of the pan, add a little more oil, and crack in the egg. Let it cook undisturbed for 30 seconds, then give it a quick scramble.
• Bring it all together: Toss in the soaked noodles, bean sprouts, chopped green onions, salt, pepper, and your prepared sauce. Mix everything together so the noodles are well coated and start soaking up all that flavor.
• Add a splash of water + finish cooking: If the noodles need a bit of help softening, add a small splash of water. Cook for another 3–4 minutes, stirring occasionally, until everything is hot and the noodles are tender.
• Serve it up: Plate it while it’s hot, and top with chopped peanuts. Add fresh cilantro and lime wedges on the side for that final hit of brightness and crunch.