Shrimp and Chicken Pad Thai

Updated: May 21, 2020

Bring your favorite Thai restaurant home but make it healthy, colorful and sans all the unnecessary oil and ingredients. I love pad Thai because it's super versatile and incorporates lots of colorful ingredients so it's perfect for spring. Whether you top it with fresh cilantro and citrus or spicy siracha and salty nuts, both are best enjoyed under the sun with a glass of sake.

This Pad Thai is sneaky packed with tons of veggies but full of those brown rice noodles and Asian flavors we love.

Most of the sauce is basic pantry items with the exception of fish sauce and chili paste. For so long I avoided buying these one off items because I didn't think I would use them, but now I can't stop. Fish sauce is great in marinades, soups and stews as well as these classic Asian dishes. As for chili paste, if you're someone who likes things spicy, this just may compete with your hot sauce or siracha for your new favorite condiment!

While this meal is absolutely delicious on its own, sometimes you want more than a bowl of flavorful noodles so I'm providing a few side dish ideas as well!
Edamame makes for the perfect happy hour compliment!

Side dish ideas:

  1. Steamed Edamame: steam frozen edamame in a shallow saute pan with water, drain and season with sea salt.

  2. Broiled Bok Choy: half or quarter bok choy and spray with nonstick olive oil spray and season with Himalayan or regular sea salt and pepper.

  3. Steamed or Air Fried Dumplings: basic frozen dumplings are an easy side dish, simply steam them over boiling water, pan fry or air fry them if you prefer a crunchy dumpling. I whipped up a basic dumpling dipping sauce to go with these.

  4. Dumpling Dipping Sauce: whisk together 1 tsp chili garlic paste, 1 tsp sesame oil, 3 tbsp low sodium soy sauce, 2 tbsp natural rice vinegar, 2 cloves garlic minced.


Shrimp and Chicken Pad Thai

4 servings | minutes


Ingredients:

  • 8 oz raw shrimp, peeled and deveined

  • 12 oz chicken breast, diced

  • 4 oz brown rice noodles

  • 300g zucchini, spiraled

  • 200g bell peppers, sliced thinly

  • 100g carrots, sliced thinly

  • 100g onion, sliced thinly

  • 1 cup bean sprouts or 2 cups broccoli florets

  • 1 clove garlic

  • 1 tsp olive oil

  • 2 eggs

  • Optional: 1/2 tsp red pepper flakes (spicy)

Sauce:

  • 1/4 cup low sodium soy sauce

  • 1/4 cup fish sauce

  • 2 tbsp natural rice vinegar

  • 1 tbsp peanut butter

  • 1 tbsp brown sugar

  • 2 tbsp lime juice

  • 1 tsp chili paste

For topping:

  • Cilantro, scallions, siracha, lime and chopped peanuts

Side Dish Inspiration: steamed edamame, broiled bok choy, dumplings and dumpling dipping sauce (scroll up for more details and the how to's for all of these)!

Directions:

  1. Prep the vegetables: I spiralized the zucchini and bell peppers, cut the carrots and onions into thin strips and chopped the broccoli florets into smaller bites.

  2. Pour sauce ingredients into a mason jar and set aside.

  3. Heat a sauté pan over medium heat and add the olive oil. Add the diced chicken breast in a single layer and allow to cook for 2-3 minutes undisturbed. Flip the chicken pieces and cook another minute. Add the shrimp to the pan and cook for 2 minutes, flip, and cook until pink. Remove the chicken and shrimp from the pan and set aside, leaving any oil in the pan.

  4. Add the spiraled vegetables, except the garlic, to the pan (if using bean sprouts leave these out for now). Tossing every few minutes.

  5. Bring a medium pot of water to a boil, salt and cook the brown rice noodles according the their package.

  6. Once the vegetables begin to soften add in the garlic and, if using, bean sprouts. Cook for about a minute or until fragrant.

  7. In a small bowl crack the two eggs and scramble with a fork. Push the vegetables aside, make a hole and pour in the eggs. Let sit for 30 seconds or so and use tongs to scramble the eggs into the vegetable mixture.

  8. Once cooked, strain the rice noodles and add-with the chicken and shrimp- to the vegetables. Mix with tongs.

  9. Shake the mason jar until fully mixed and pour over the pad Thai. Toss and cook the sauce until it reduces slightly.

  10. Serve the noodles topped with whatever you like, I love cilantro, scallions, lime, siracha and/or chopped peanuts!

 

Screenshot/Printer Friendly Version:

Chicken and Shrimp Pad Thai:

Asian Side Dishes:

 

Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Please note this recipe is higher in sodium than many of my other recipes, if you are watching your sodium intake please take note. Nutrition facts are provided for pad Thai without toppings, all possible toppings and for the suggested dumpling dipping sauce side dish.



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