Better-Than-Takeout Chicken & Shrimp Pad Thai

Pad Thai is one of my all-time favorite dishes to order from takeout or if I’m visiting a Thai restaurant, so of course I had to make it my mission to create my own version at home! Because sometimes, all I want for dinner is a big plate of noodles tossed with chicken and shrimp in that signature sweet and salty sauce. 

After plenty of trialing and testing, I finally settled on this one right here, and I think you’ll agree that it’s one of those dinners that you’ll want to come back to again and again. Give it a try ASAP, and enjoy! 

Ingredients

Pad Thai is all about balance—sweet, salty, tangy, and spicy—and a lot of that magic comes down to the sauce. Below, I’ve split the ingredients into two sections: one for the Pad Thai sauce, and one for the noodle stir-fry itself. Most of these are pantry staples or easy to find at your local grocery store, but I’ve included a few notes to help along the way.

Of course, I’ve also included a printable recipe card for you at the bottom of this post, and that covers all the ingredients, measurements, and steps. The following sections are for you if you like some extra tips and guidance and an understanding of why the recipe works!

For The Pad Thai Sauce: 

• Fish sauce: Salty, funky, essential. Don’t skip it—this brings authentic umami depth.

• Low-sodium soy sauce: Adds a mellow saltiness to balance the punch of fish sauce.

• Light brown sugar: Sweetness is key in Pad Thai, and brown sugar gives it a little warmth and richness.

• Tamarind paste: The tangy secret weapon. Look for it in the international aisle or Asian market. It gives Pad Thai its signature tartness.

• Hot sauce: Go with your favorite! Sriracha is classic, but you can adjust the heat to taste.

For the Noodles: 

• Flat rice noodles: The foundation. Soak them first—no need to boil! Look for “Pad Thai” noodles on the label.

• Oil: Use a neutral oil like vegetable or avocado. You’ll need it for stir-frying in stages.

• Garlic: For that fragrant, savory kick that hits the pan first.

• Shrimp: Peeled and deveined. Quick-cooking and perfect for soaking up flavor.

• Chicken breast: Boneless, skinless works best. Cut small so it cooks quickly and evenly.

• Egg: Adds richness and texture. Scramble it right in the pan with everything else.

• Bean sprouts: Adds crunch and freshness. Toss in at the end to keep them crisp.

• Green onions: For color and a mild bite. Stir some in and save a few for topping.

• Roasted peanuts: The finishing crunch. Chop them roughly or crush with the back of a spoon.

• Lime: For squeezing over just before serving. That little hit of acid ties it all together.

• Fresh cilantro: 
  Totally optional—but it brings color, freshness, and flavor if you’re a fan.

• Salt and pepper to taste: A final touch to balance it all—season to your liking at the very end.

How To Make Chicken & Shrimp Pad Thai 

• 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.

Variations & Substitutions

Pad Thai is one of those dishes that’s super flexible once you know the basics. Here are some easy ways to make it your own (or just work with what’s in your fridge):

Protein Swaps

• Tofu: Use firm or extra-firm tofu for a vegetarian version. Press out the moisture and pan-fry until golden before adding.

• All chicken or all shrimp: Not into surf and turf? Stick to one or the other—just double the amount.

• Tempeh or edamame: Great plant-based options if you want to switch things up and still pack in the protein.

Noodle Options

• Other rice noodles: Medium or thin rice noodles both work. Just be sure to soak them properly so they don’t overcook.

• Zoodles or shredded cabbage: For a low-carb twist, sub in spiralized zucchini or shredded cabbage and sauté briefly until just tender.

Sauce Tweaks

• No tamarind? Try a mix of lime juice and rice vinegar. It won’t be exactly the same, but still gives you that bright, tangy note.

• Milder version: Use less hot sauce or swap it for a dash of chili oil if you want flavor without the full heat.

• Peanut twist: Stir in a spoonful of peanut butter for a creamier, nuttier sauce—it’s not traditional, but it is delicious.

Veggie Add-Ins

• Shredded carrots, bell peppers, or snap peas all work well if you want to bulk it up with more veg.

• Add them to the pan just before the noodles so they stay crisp-tender and colorful.

Takeout-style Pad Thai, made right at home with simple ingredients and big flavor! This recipe is fast, flexible, and seriously satisfying. If you give it a try, don’t forget to leave a comment or tag me—I’d love to see your homemade noodle masterpiece!