Can I make Pad Thai without tamarind paste?

Tamarind is key for the tangy flavor, but you can substitute it with a mix of lime juice and brown sugar in a pinch.

How do I keep Pad Thai noodles from clumping?

Don’t over-soak the noodles—just until pliable—and toss them quickly in the wok with sauce to coat evenly.

Can I make this vegetarian?

Absolutely. Replace the chicken and shrimp with tofu or extra vegetables like mushrooms, bell peppers, or snap peas.

What’s the best way to reheat Pad Thai?

Reheat in a hot pan or wok with a splash of water to loosen the noodles. Avoid microwaving for best texture.

Ultimate Pad Thai with Chicken and Shrimp (Better Than Takeout)

Name: Ultimate Pad Thai with Chicken and Shrimp (Better Than Takeout)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Rice vermicelli or rice noodles; Chicken breast; Raw shrimp; Spring onions; Garlic cloves; Eggs; Bean sprouts; Unsalted peanuts; Lime; Sunflower oil; Fish sauce (nuoc-mâm); Granulated sugar; Tamarind paste; White rice vinegar; Sriracha chili sauce; Soy sauce

Authentic Pad Thai made with juicy chicken, prawns, tamarind sauce, and crunchy peanuts. A sweet, tangy, and savory Thai stir-fry ready in 30 minutes—perfect for weeknights.

🇹🇭 Pad Thaï — The Ultimate Thai Street Food Classic 🍜

Few dishes capture the essence of Thai street food like Pad Thaï — a vibrant mix of chewy rice noodles, tender chicken, juicy prawns, and crunchy peanuts, all tossed in a tangy-sweet tamarind sauce. This quick and balanced meal is both comforting and energizing, making it a perfect weekday favorite!

🥢 What Makes Pad Thaï So Irresistible

Pad Thaï is more than just noodles — it’s a harmony of flavors. The tamarind paste adds a deep, fruity tang that balances the saltiness of fish sauce and sweetness of sugar, while the Sriracha brings a gentle heat. Tossed together in a hot wok, every bite bursts with sweet, sour, and umami notes.

The key? Fresh ingredients, proper prep, and a quick stir-fry over high heat. 🍳

🍗 Ingredients at a Glance

This version combines chicken and shrimp for maximum flavor, with fresh bean sprouts for crunch and lime wedges for brightness.

💡 Tip: Soak rice noodles in warm water for about an hour before cooking — they’ll soften just right without turning mushy.

You’ll also need:

Rice noodles or vermicelli
Chicken breast (cubed)
Shrimp (peeled and deveined)
Garlic, spring onions, bean sprouts
Eggs and peanuts
And of course — the legendary Pad Thaï sauce made from tamarind, fish sauce, sugar, vinegar, and Sriracha 🌶️

🔥 How to Cook It Like a Pro

Prepare everything first. Chop, mix, and soak — Pad Thaï cooks fast once it hits the wok!
Sauté garlic in sunflower oil until fragrant. Add the chicken and cook until golden.
Push to one side, pour in beaten eggs, and scramble gently.
Toss in the noodles, bean sprouts, spring onions, and half the peanuts. Stir-fry for a few minutes.
Add shrimp and sauce, mixing well until the shrimp turn pink and the noodles are glossy and caramelized.

Serve immediately with lime wedges and extra crushed peanuts. 🥜

🧡 Why You’ll Love This Recipe

Quick — ready in 30 minutes total ⏱️
Balanced — a mix of protein, carbs, and veggies
Authentic — captures that Bangkok street food flavor
Customizable — swap chicken for tofu for a vegetarian twist

🌶️ Jojo’s Tips for the Perfect Pad Thaï

Use tamarind paste, not concentrate — it’s smoother and less sharp.
Add extra Sriracha or chili flakes for heat lovers.
For restaurant-style texture, finish with a quick toss over high heat to give that smoky “wok hei.”

💬 What Others Are Saying

⭐⭐⭐⭐⭐ “Absolutely delicious! The balance of tamarind and fish sauce was spot on.” — Sophie L.
⭐⭐⭐⭐ “Loved the combo of chicken and shrimp. Added chili flakes — amazing!” — Daniel T.
⭐⭐⭐⭐⭐ “Tastes just like Bangkok street food. So easy to follow.” — Mai Nguyen
⭐⭐⭐⭐ “Used tofu instead of shrimp — still great!” — Laura M.
⭐⭐⭐⭐⭐ “Tamarind sauce makes all the difference.” — Olivier R.

❓ FAQ

Can I make Pad Thaï vegetarian?
Absolutely! Replace the chicken and shrimp with tofu and extra bean sprouts. Use soy sauce instead of fish sauce.

What’s the best noodle type to use?
Go for flat rice noodles (around 5mm wide) — they soak up sauce beautifully without breaking.

Can I meal-prep Pad Thaï?
Yes — store in airtight containers and reheat gently in a wok or microwave. Add a splash of water to refresh the sauce.

Pad Thaï is more than a meal — it’s a culinary adventure that brings Thailand’s vibrant streets right to your kitchen. 🇹🇭✨