Go Back

Pad Thai Recipe with Chicken or Shrimp

This amazing chicken pad Thai recipe has a restaurant quality with great flavors. 
Course Main Course
Cuisine Thai Food
Keyword dinner recipes, lunch, noodles, pad thai, Thai, thai food
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 641kcal


  • 10 oz fresh or packaged Thai style rice noodles
  • 1/4 cup vegetable oil
  • 1 lb boneless skinless chicken breast cut into bite sized pieces or shrimp
  • 2 Tbsp tamarind paste
  • 2 Tbsp fish sauce
  • 2 Tbsp brown sugar
  • 2 Tbsp rice vinegar
  • 1 cup chicken broth
  • 1/4-3/4 tsp red pepper flakes
  • 3 cloves garlic
  • 2 eggs
  • 3 green onions sliced
  • 1 cups shredded carrots
  • 1 cups bean sprouts
  • 1/4 cup crushed peanuts
  • 2 limes quartered
  • parsley


  • If noodles are not fresh noodles, follow package directions to either soak or boil until soft but not mushy.
  • For sauce, combine tamarind paste, rice vinegar, fish sauce, brown sugar, and chicken broth in a pot. Bring to a boil.
  • Simmer until the sauce thickens.
  • Heat the wok or large heavy skillet on medium-high heat. Add oil.
  • When to temperature, add garlic.
  • After 30 seconds, add chicken and sautĂ© until brown. Remove and set aside.
  • Add eggs to pan, and scramble them until just done.
  • Add red pepper flakes, green onions, carrots, and bean sprouts. Stir-fry until tender.
  • Toss in the noodles, chicken and thickened sauce. Stir until sauce is absorbed and noodles are well coated, about one minute.
  • Garnish with chopped peanuts, lime wedges and parsley.