A Hawkers staple. Rice noodles with shrimp and chicken, wok-fired in a tangy red chili pepper sauce with eggs and veggies. Topped with roasted peanuts and fresh lime.

Soak rice noodles in warm water for about 30 minutes or until softened. Drain and set aside.

Prepare the Noodles

In a small bowl, mix together fish sauce, tamarind paste, brown sugar, and red chili pepper flakes. Set aside.

Make the Sauce

Heat a large wok or skillet over medium-high heat. Add a little oil and stir-fry the chicken until cooked through. Add shrimp and cook until pink. Remove from the pan and set aside.

Cook the Proteins

In the same pan, add garlic, carrot, and bell pepper. Stir-fry for 2-3 minutes until slightly softened.

Stir-Fry the Veggies

Add the drained noodles, cooked proteins, and sauce to the pan. Toss everything together and cook for another 2-3 minutes.

Combine Everything

Push the noodle mixture to one side of the pan. Crack the eggs into the other side and scramble until cooked, then mix into the noodles.

Add Eggs

Top with chopped green onions and roasted peanuts. Serve with lime wedges on the side.

Serve

Rice noodles

Shrimp, peeled and deveined

Chicken breast, sliced

Eggs

Carrot, julienned

Bell pepper, sliced

Green onions, chopped

Garlic, minced

Roasted peanuts, chopped

Lime, cut into wedges

Pad Thai

Make Pad Thai Recipe in just 45m. A Hawkers staple. Rice noodles with shrimp and chicken, wok-fired in a tangy red chili pepper sauce with eggs and veggies. Topped with roasted peanuts and fresh lime.

Pad Thai Recipe

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