Chicken Shrimp Pad Thai with Crispy Tofu
A vibrant Thai stir-fry combining tender chicken, succulent shrimp, and golden-fried tofu tossed with chewy rice noodles in a balanced tamarind-fish sauce glaze. The dish balances sour, salty, and sweet notes with textural contrasts from peanuts, bean sprouts, and fresh herbs. Serve hot as a weeknight dinner or casual entertaining dish. This version layers proteins for depth and uses both raw and cooked garnishes for dynamic flavor and presentation.
Ingredients
- 8 ounce Thai rice noodles
- 4 ounce chicken breasts
- 4 ounce tofu
- ⅓ cup roasted unsalted peanuts
- 5 tablespoon tamarind juicelime juice + 1 teaspoon molasses1:1 plus adjustmentsour/sweet
approximates tamarind depth if unavailable
- 3 tablespoon fish sauce
- 2 tablespoon sugar
- 2 tablespoon lime juice
- ½ cup vegetable oil
- 2 teaspoon garlic, minced
- 8 shrimp, shelled and deveinedwhite fish flakes4 ounce equivalentmild/delicateshellfish-free
use firm fish, add in final minute
Full guide → - 2 eggs
- 1 cup bean sprouts
- ⅓ cup green onion, cut into 1-inch pieces
- ½ teaspoon roasted red chile(optional)
- ¼ cup cilantro, leaf
- 4 lime, wedges
Instructions
- 1
Soak noodles in cold water for about 1 hour or warm water for 30 minutes, then drain.
- 2
Cut chicken into 1/4-inch strips.
- 3
Cut tofu into 3/4-inch cubes, fry in well-oiled pan on all sides until browned, then set aside.
- 4
Coarsely chop or grind peanuts.
- 5
Whisk tamarind juice, fish sauce, sugar, and lime juice in a small bowl.
- 6
Heat oil in a wok or large frying pan until just about to smoke.
- 7
Add garlic and stir for about 30 seconds, being careful not to burn.
- 8
Add chicken and stir-fry for 1 minute.
- 9
Add tofu and shrimp and stir-fry for 1 minute.
- 10
Break eggs into wok and let fry without stirring for 1 minute.
- 11
Add drained noodles and fold several times from bottom up for about 1 minute.
- 12
Pour tamarind mixture over noodles and stir-fry for 1-2 minutes, mixing everything together.
- 13
Stir in about two-thirds of the peanuts, two-thirds of the bean sprouts, and all green onion. Stir-fry for 30 seconds and remove from heat.
- 14
Transfer to serving dish and sprinkle with red chilies.
- 15
Top with remaining peanuts, remaining sprouts, and cilantro leaves.
- 16
Serve immediately with lime wedges on the side.
Tips
Prepare all ingredients before cooking; wok cooking moves quickly. Have noodles soaked and drained, proteins cut, and sauce mixed before heating oil.
Keep garlic in oil moving to prevent burning and turning bitter. The 30-second window is tight; have garlic minced and ready to go immediately.
Use the sauce-soaked noodles immediately after draining to prevent sticking. Fold from bottom up rather than stirring to keep noodles intact.
Good to Know
Refrigerate in airtight container up to 3 days. Best consumed within 24 hours; noodles soften over time. Do not freeze.
Prepare tofu and chop all vegetables up to 4 hours ahead. Soak noodles up to 2 hours in advance, drain, and cover. Mix sauce up to 24 hours ahead.
Serve immediately after cooking while noodles are warm and garnishes are fresh. Hot wok ensures noodles reach table at ideal temperature.
Common Mistakes
Let garlic burn to avoid bitter, acrid flavor that dominates the dish.
Add noodles too early to avoid them absorbing all liquid and becoming mushy before other components finish cooking.
Stir eggs immediately to avoid rubbery texture; let sit briefly undisturbed for silky, slightly set curds.
Substitutions
approximates tamarind depth if unavailable
use firm fish, add in final minute
Full guide →FAQ
Can I make this vegetarian?
Yes. Replace fish sauce with soy sauce and skip shrimp and chicken. Add extra tofu, mushrooms, or cashews for protein. Omit eggs or use tofu scramble. Flavor will be slightly different but equally satisfying.
What if I don't have tamarind juice?
Mix 2 tablespoons lime juice with 1 teaspoon molasses and 1/2 teaspoon rice vinegar. The flavor won't be identical but approximates tamarind's sour-sweet profile reasonably well.
How long can I keep leftover Pad Thai?
Refrigerate up to 3 days in airtight container. Reheat in wok or skillet with splash of water to soften noodles. Texture degrades significantly after 24 hours as noodles absorb moisture. Freezing not recommended.