1 of 6 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (217g) Recipe makes 8 servings The following items or measurements are not included below: chili-garlic sauce
Calories 327
Calories from Fat 86		(26%)
Amount Per Serving		%DV
	Total Fat 9.7g	14%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 128mg		42%
Sodium 794mg		33%
Potassium 431mg		12%
Total Carbohydrate 36.0g		12%
	Dietary Fiber 2.6g	10%
	Sugars 6.6g
Protein 24.8g		49%
detailed view... how is this calculated?

Menus using this recipe:

Thai Night

AprincessMOM :O)

Pad Thai with Chicken and Shrimp

Recipe #45005 | 25 min | 15 min prep | add private note

⁽⁶⁰⁾ RATE IT NOW Print Recipe

By: Just Call Me Martha
Oct 31, 2002

Many people consider this the best Pad Thai they have ever had. I quite often make a double batch of the sauce, so the dish is even more flavorful. For those with milder tastes, cut back on the red pepper flakes. The recipe as is has quite a bite to it. It is always a hit at our house.

SERVES 8 (change servings and units)

Ingredients

1 (1/2 lb) package rice noodles
3 tablespoons fish sauce
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons chili-garlic sauce (sambal oelek)
2 tablespoons sugar
2 tablespoons peanut oil
6 cloves garlic
1 lb boneless skinless chicken breast
1/2 lb fresh shrimp
1/2 teaspoon red pepper flakes (hot)
2 eggs
2 cups bean sprouts
5 green onions
1 cup chopped cilantro (coriander)
3 limes
1/4 cup coarsely chopped roasted peanuts

Directions

1
Place noodles in large bowl and cover with boiling water for about 10 minutes.
2
Drain.
3
Set aside.
4
Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
5
Set aside.
6
Cut chicken into 1" cubes.
7
Peel and de-vein raw shrimp and chop coarsely.
8
Finely chop garlic.
9
Heat peanut oil in large frying pan or wok.
10
Add garlic, chicken, shrimp and red pepper flakes.
11
Stir until shrimp turns pink.
12
Add sauce mixture and stir for 3 more minutes.
13
Add beaten eggs and stir constantly for one minute.
14
Add drained rice noodles and toss until coated.
15
Stir in bean sprouts, onions and 1/2 cup cilantro.
16
Stir and toss for a minute or so, until heated.
17
Spoon out onto large serving platter.
18
Sprinkle with chopped peanuts and remaining cilantro.
19
Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.

Questions about this recipe?

Browse similar recipes by category

Course > Main Dish
Main Ingredient > Seafood > Shellfish > Shrimp
Main Ingredient > Meat > Poultry > Chicken
Main Ingredient > Pasta, Rice & Grains
Cuisine > Asian > Southeastern > Thai
Preparation > Time to Make > < 30 mins
Preparation > Equipment > Stove Top

Featured Reviews for This Recipe

From: yamakarasu

On Nov 14, 2009

This is SO good, I'm only a quarter of the way through my bowl that I need to stop and write how much I love it!! It was so incredibly easy and quick to make that we ended up having an early dinner - and no one's complaining! I doubled the sauce ingredients (though kept the sugar amount the same, as I didn't want it too sweet) I had some leftover cooked ground beef so I used that since I didn't have any chicken. The eggs thickened the sauce up nicely. I made a pretty large amount of food, but between the three of us tonight, there may not be much left by the time we're done! I didn't have any bean sprouts either (it was a bit of a last minute meal) but I added some green beans for some crunch. Skipped the cilantro and nuts as well. It's also great with and without the lime. Wonderful dish and everyone loves it! I definitely need to make this again! Thanks so much!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Zoesmama

On Nov 10, 2009

Hey out there all you naysayers. Stop worrying about the ketchup and Worcestershire sauce and just make this! This was so tasty! My family loved it! Based on the recommendations of others, I doubled the sauce ingredients. The package I used had 13 oz of rice noodles, and this recipe still worked fine. I made a few small changes. I used 1 lb of chicken, 1 lb of shrimp. I cut back the red pepper flakes to 1/4 tsp. Instead of incorporating the eggs, I scrambled them up into small bits ahead of time and then incorporated them when I added the onions and sprouts. My sauce was a little thin, probably because I didn't incorporate the eggs, but it worked out just fine. I totally forgot to add the limes at the end, but we still loved it. My 5 year old thought it was a bit too spicy, but she kept coming back for more after her lips cooled off. My 15 month old daughter cleaned her tray. I guess her milk bottle helped cool her down. She LOVED it. Definitely a keeper. Thanks so much Martha!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: LifeIsGood

On May 7, 2007

Fabulous!! If you like Pad Thai..you must try this recipe. I did double the sauce (fish sauce, ketchup, worcestershire sauce, chili-garlic sauce & sugar), as suggested, and it was perfect. Please don't be afraid of the fish sauce..you are sure to love it in the finished product. On step 10: I added the chicken first and stir fried it for a few minutes before adding the shrimp, garlic & red pepper. I LOVED this recipe. Thank you so much!! P.S. Next time - As I'm the only one in my family who likes cilantro, I'll only use half the suggested amt. and add it only on top of mine. The limes are opt. for us too..I had it without and still loved the result. Delish!!

10 people found this review helpful

Was this review helpful to you? YES | NO

From: Mysterygirl

On Jan 27, 2003

I adjusted the noodles down to 1/2 pound per Martha's instructions to me, but doubled the sauce anyway - I like stuff juicy - and this was perfect! Thanks - I've been looking for a pad thai recipe and I have definitely found a real keeper.

7 people found this review helpful

Was this review helpful to you? YES | NO

Read all 64 reviews