Chicken and Shrimp Pad Thai with Tamarind Sauce

Name: Chicken and Shrimp Pad Thai with Tamarind Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai-inspired
Ingredients: 200 g dried rice noodles; 200 g chicken breast, thinly sliced; 200 g peeled shrimp; 2 whole large eggs, lightly beaten; 150 g broccoli florets; 2 tbsp neutral oil; 3 tbsp tamarind paste; 2 tbsp soy sauce; 1 tbsp fish sauce; 2 tbsp brown sugar; 1/2 tsp paprika or chili powder; 50 g roasted peanuts, chopped; 1 whole lime, cut into wedges

Thai-inspired stir-fried rice noodles with chicken, shrimp, egg, broccoli, tamarind and peanuts.

By Hez ArslanUpdated October 2, 2026

Total 40 minMakes 4 servings

Jump to Recipe

This pad thai combines rice noodles, chicken, shrimp, egg, broccoli and a balanced tamarind sauce. Soak noodles only until pliable, then finish them quickly in the pan so they stay springy rather than mushy. Cover rice noodles with warm water 20 to 30 minutes until pliable but still firm. Drain. Whisk tamarind, soy sauce, fish sauce, brown sugar and paprika. Heat oil in a wok over high heat. Cook chicken until nearly done, then add shrimp and cook until pink and opaque. Add broccoli and cook 2 minutes. Push ingredients aside, scramble eggs, then add drained noodles and sauce. Toss 2 to 3 minutes until noodles are tender and coated. Top with chopped peanuts and serve with lime wedges.

Chicken and Shrimp Pad Thai with Tamarind Sauce

How to tell when it is ready

Cook until tender, set or golden as described.

Tips

Measure ingredients before beginning.
Use even-sized pieces for consistent cooking.
Taste and adjust seasoning near the end.
Cool and store leftovers promptly.

Troubleshooting

If mixture is too thick, add liquid gradually.
If browning too quickly, lower the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose compatible alternatives for dietary needs.

Variations

Adjust spices to your preference.
Add citrus zest for a brighter flavor.

Serving suggestions

Serve with a fresh seasonal side.
Pair with tea, coffee or a suitable drink.
Offer a complementary sauce or topping.
Serve warm or chilled as directed.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Contains shellfish, egg, soy, peanuts and fish sauce. Cook chicken to 74°C (165°F) and shrimp until opaque.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store chicken and shrimp pad thai?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and store leftovers safely.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Chicken and Shrimp Pad Thai with Tamarind Sauce