Combo Pad Thai Recipe

Prep noodles

Place the dried rice stick noodles in a large heatproof bowl. Pour 1 cup of hot (not boiling) water over the noodles and let soak 6–8 minutes until pliable but still slightly firm (al dente). Drain and set aside, gently separate strands so they don’t clump.

Make sauce

In a small bowl whisk together tamarind paste (2 tbsp), fish sauce (3 tbsp), light brown sugar (2 tbsp), rice vinegar (1 tbsp), 2–4 tbsp water to reach pourable consistency, and crushed red pepper (1 tsp) if using. Taste and adjust balance — it should be tangy-salty-sweet. Reserve.

Prepare proteins and aromatics

Pat tofu cubes dry. Season chicken slices lightly with 1/4 tsp kosher salt. Rinse shrimp and pat dry. Mince garlic and thinly slice the shallot. Julienne scallions and rinse bean sprouts; set peanuts, lime wedges, and cilantro out for garnish.

Cook tofu

Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet or wok over medium-high heat until shimmering. Add tofu cubes in a single layer and sear 2–3 minutes per side until golden. Transfer tofu to a plate and set aside.

Cook chicken and shrimp

Add remaining 1 tablespoon oil to the hot pan. Add sliced chicken and spread into a single layer; cook 2–3 minutes until edges are no longer pink. Push chicken to one side of the pan. Add shrimp to the other side and cook 1–2 minutes per side until just opaque. Combine chicken and shrimp briefly with the pan juices, then push to the side.

Sauté aromatics

Into the cleared center of the pan add garlic and sliced shallot. Stir-fry 30–45 seconds until fragrant but not burned.

Scramble eggs

Crack eggs into the center of the pan and scramble quickly, breaking into small curds as they set (about 30–45 seconds).

Combine noodles and sauce

Add the drained noodles and reserved sauce to the pan with proteins and eggs. Toss vigorously with tongs or two spatulas to coat everything evenly and heat through, 1–2 minutes. If noodles stick, add 1–2 tablespoons water to loosen; continue tossing until sauced and pliable.

Finish with tofu, sprouts and scallions

Return the seared tofu to the pan along with bean sprouts and most of the scallions (reserve a few for garnish). Toss gently 30–45 seconds to combine — you want sprouts still crisp-tender.

Plate and garnish

Divide the Pad Thai between 2 plates (servings). Top with crushed roasted peanuts, remaining scallions, cilantro if using, and lime wedges on the side. Serve immediately and encourage diners to squeeze lime over their portion.