Chicken, Shrimp, and Tofu Pad Thai
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Chicken, Shrimp, and Tofu Pad Thai is SO simple to make at home and tastes better than any take-out!
  • 8 ounces wide rice noodles
  • 2 tablespoons lime juice
  • 1 tablespoon tamarind paste
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons peanuts, skinless and fine chopped
  • 2 tablespoons vegetable oil
  • 4 ounces chicken breast, cut into 1-inch cubes
  • 4 ounces shrimp, deveined and peeled
  • 2 shallots, finely chopped
  • 1 cup bean sprouts
  • 2 ounces firm tofu, pressed and cubed into ½ inch
  • ¼ cup dried shrimp, small ones optional
  • 2 eggs
  • 2 sliced green onions, for garnish
  • ⅓ cup minced cilantro, for garnish
  • 1 lime, cut into wedges for garnish
  1. In a medium mixing bowl soak noodles in warm water for 20 minutes; drain and set aside.
  2. In a small mixing bowl combine lime juice, tamarind, sugar, and fish sauce add chopped peanuts.
  3. Heat a wok or skillet over high heat and add 1 tablespoon of the oil.
  4. Stir in chicken and cook until it loses pink color and is cooked through; 2-3 minutes stirring frequently.
  5. Remove the chicken from skillet using a slotted spoon; set aside.
  6. Add the shrimp to the same skillet and cook through approximately 4-6 minutes.
  7. Remove shrimp; set aside with chicken.
  8. Add remaining oil to the skillet over medium high heat.
  9. Stir in shallots; cook for 1 minute.
  10. Add bean sprouts to shallots; cook for 1 minute.
  11. Add the tofu and dried shrimp; cook for 2 minutes.
  12. Add the drained noodles to skillet, along with the chicken and cooked shrimp.
  13. Gently toss together and cook for about 4 minutes more.
  14. Make a space at one side of the pan and pour in the eggs.
  15. Let them partially cook before stirring into the rest of the ingredients; about 3 minutes.
  16. Add the lime juice and tamarind mixture; stir all together.
  17. Serve with fresh lime wedges, bean sprouts, and chopped peanuts.
Recipe by Cooking With Ruthie at