Try this super fast and Speedy Chicken and Shrimp Pad Thai. Why spend a small fortune on takeout when you can easily make this yourself?
I just love Asian food, and Pad Thai is surely one of my go-to dishes when placing a quick take out order. But honestly, the dish is so expensive compared with what it costs to make at home. So why not learn this recipe and have it in your back pocket for when you get those take out urges?!
Start building an Asian pantry so you can make this on the go any day. Equally, the ingredients will come in handy for plenty of other dishes, so having them in stock at home is great for when you want hassle-free food prep.
I also love this version because it is just so quick to make. Indeed, it’s not called ‘speedy’ for nothing! Furthermore, I think you should be able to whip it up in less time than it would take your restaurant delivery to arrive. So have a go, and let me know!
So, ok guys! If you make this Pad Thai, please leave a comment and additionally give this recipe a share! I love to hear from all of you, and I surely always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram or Tik Tok! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
Speedy Chicken and Shrimp Pad Thai
Try this super fast and Speedy Chicken and Shrimp Pad Thai. Why spend a small fortune on taking out. Cook your own! Start building an Asian pantry so you can make this on the go any day.
- Total Time: 16 minutes
- Yield: 4 people
Ingredients
kosher salt
10 oz 1/4-inch-wide flat rice noodles
1 red bell pepper (thinly sliced)
1/2 lb small shrimp
1/2 lb chicken boneless chicken breasts(diced into 1/4 inch pieces)
1 lime (juiced)
1/4 cup light brown sugar
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon Sambal olek or garlic chili paste
2 eggs (whisked)
2 green onions (thinly sliced)
1/2 cup roasted peanuts (crushed )
Instructions
- In a large pot of salted boiling water, cook noodles until al dente. Drain.
- In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce, and Sambal. Set aside.
- In a large nonstick pan over medium-high heat, heat oil. Add bell pepper and cook until tender about 2 minutes. Stir in chicken and shrimp and cook for about 5-7 minutes.
- Push the chicken, shrimp, and vegetables to one side of the pan and pour in the egg. Scramble until just set and then mix with the shrimp chicken mixture.
- Add the cooked noodles and toss until combined.
- Pour in the lime juice mixture and toss until the noodles are coated. Garnish with green onions and peanuts.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
