Easy Chicken and Shrimp Pad Thai with Peanuts
A quick weeknight pad thai combining tender chicken and shrimp with rice noodles in a balanced sauce of fish sauce, ketchup, and Worcestershire. The dish comes together in one wok with scrambled egg, fresh cilantro, bean sprouts, and crushed peanuts for texture. Serve hot with lime wedges for brightness. This version simplifies traditional pad thai by using accessible pantry staples while maintaining authentic flavors.
Ingredients
- ½ lb rice noodles
- 3 tbsp fish saucesoy sauce1:1vegansoyfish-freeadds glutenadds soy
traditional substitute with slightly different umami profile
Full guide → - 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp chili garlic sauce
- 2 tbsp sugar
- 2 tbsp peanut oilvegetable oil or sesame oil1:1neutralnut-freepeanuts-free
maintains cooking temperature; sesame adds nutty depth
Full guide → - 1 lb chicken breast, diced into 1-inch cubes
- ½ lb shrimp, peeled and deveinedtofu0.5 lbvegetarianveganshellfish-freeadds soy
use firm tofu pressed and cubed; add 1 minute earlier to wok
Full guide → - ¼ cup garlic, diced
- ½ tsp red pepper flakes
- 2 eggs, beaten until foamy
- 2 cup bean sprouts
- 5 green onions
- 1 cup cilantro, chopped
- 3 limes
- ¼ cup peanuts, chopped coarsely
Instructions
- 1
Cook rice noodles per package directions and set aside.
- 2
Whisk together fish sauce, ketchup, Worcestershire sauce, chili garlic sauce, and sugar in a bowl.
- 3
Heat peanut oil in a large wok or heavy pan over medium-high heat until shimmering.
- 4
Add chicken and cook, stirring often, until lightly browned.
- 5
Add garlic, shrimp, and red pepper flakes, stirring constantly until shrimp turns opaque and pink.
- 6
Pour in sauce mixture and stir for 3 minutes.
- 7
Drain and rinse cooked noodles well to remove starch.
- 8
Push ingredients to the side, pour beaten eggs into the pan, and stir constantly for 1 minute until scrambled.
- 9
Add drained noodles and toss until evenly coated.
- 10
Fold in cilantro, peanuts, bean sprouts, and green onions, cooking 1-2 minutes until softened and combined.
- 11
Transfer to a serving bowl or platter and top with extra peanuts, cilantro, and lime slices.
- 12
Serve immediately with lime wedges.
Tips
Rinse cooked noodles thoroughly to remove excess starch, ensuring they stay separate and coat evenly with the sauce.
Keep all ingredients prepped before cooking; the wok cooking happens quickly once you start, leaving no time for chopping.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently in a wok with a splash of water or fish sauce to loosen; do not microwave as noodles become rubbery.
Prep all ingredients and make sauce up to 1 day ahead. Cook noodles 2-3 hours before serving; store separately. Assemble and cook the dish fresh to avoid soggy noodles.
Serve immediately while noodles are hot and vegetables retain slight crunch. Bring extra lime wedges to the table for guests to adjust tartness.
Common Mistakes
Do not skip rinsing the cooked noodles to avoid a starchy, clumpy dish
Do not overcook shrimp or it becomes rubbery; cook until just opaque
Do not add noodles to the wok cold; they clump; reheat or use freshly cooked noodles
Substitutions
Vegan Options
traditional substitute with slightly different umami profile
Full guide →use firm tofu pressed and cubed; add 1 minute earlier to wok
Full guide →Nut-Free Alternatives
maintains cooking temperature; sesame adds nutty depth
Full guide →General Alternatives
FAQ
Can I use other proteins?
Yes. Substitute chicken with pork, beef, or tofu in equal weight. Shrimp can be swapped for additional chicken, white fish, or squid. Adjust cooking time based on thickness; aim for fully cooked proteins.
What if I don't have fish sauce?
Use soy sauce in a 1:1 swap for similar umami depth. The flavor shifts slightly but remains balanced. Soy sauce is saltier, so taste before adding extra salt.
Can I make this vegan?
Replace chicken and shrimp with 1 lb pressed firm tofu cubed. Swap fish sauce for soy sauce. Use vegetable oil instead of peanut oil. Omit eggs or substitute with firm tofu scrambled separately. All other ingredients work.