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Pad Thai

2 reviews
Servings 3-4 Prep Time 15 Cook Time 15


1/4 cup Chicken Broth
8 oz chicken Chicken - Breast, cubed
8 oz Shrimp
1 Limes, cut into wedges
1/4 cup Lime Juice
5 cup Bean Sprouts, 2 cups for garnish
2 Eggs, beaten
1 Tablespoon Garlic, chopped
1 tablespoon Sugar - White
1/4 cup Vegetable Oil
6 (chopped) Onions - Green
1 tablespoon Chili Sauce
1/4 cup (chopped) Cilantro
3 tablespoons Fish Sauce
2 tablespoons Oyster Sauce
1 8 ounce pack Flat Rice Noodles
2 tablespoons (chopped) Peanuts


1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.

2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.

3. Heat a large skillet (or wok) over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds.

4. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, about 5 to 7 minutes.

5. Move everything in the skillet (or wok) out to the sides and pour the eggs in the center. Cook and stir the eggs until firm.

6. Add the noodles to the skillet (or wok) and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles.

7. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice (with more chile sauce) or lime juice if needed.

8. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Rate this recipe


I just made this and it was delicious! I made it vegetarian, so I used tofu (I pan fried it because I like tofu crispy) and I used hoisin sauce instead of the fish and oyster sauce.