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Chicken and Prawn Pad Thai

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Adjust Servings:
250 g Thai rice noodles or kuehtiow
2 tablespoons Fish sauce
2 tablespoons Oyster sauce
2 tablespoons Fresh lime juice
Lime wedges for serving
2 tablespoons Sugar
1 tablespoon Sriracha or Chile-garlic sauce
2 tablespoons Vegetable oil
125 g Chicken breast cubed
125 g Shrimp deviened
125 g Bay scallops or large scallops quartered
125 g Cleaned squid bodies cut into 1/4 inch rings
2 Small shallots thinly sliced
2 Garlic cloves thinly sliced
375 g Carrots julienned
4 Scallions cut into 1-inch pieces
3 Large eggs beaten
250 g Cilantro leaves cooking and garnishing
1/4 cup Ground roasted peanuts

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Chicken and Prawn Pad Thai

  • Balanced
  • Seafood
    • 35 minutes
    • Serves 4
    • Medium




    This is one of Thailand’s best dish. You can eat it anywhere and the combination is vary. Before we start, a little on pad Thai :-

    “Pad thai is made with soaked dried rice noodles, which are stir-fried with eggs and chopped firm tofu, and is flavoured with tamarind pulp, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar and served with lime wedges and often chopped roasted peanuts. It may contain other vegetables like bean sprouts, garlic chives, pickled radishes or turnips, and raw banana flowers. It may also contain fresh shrimp, crab, squid, chicken or other animal products. Many of the ingredients are provided on the side as condiments such as the red chili pepper, lime wedges, roasted peanuts, bean sprouts and other miscellaneous fresh vegetables. Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp.”


    But for today, we are going to make a very basic but delicious chicken and seafood pad thai. Surely, you’ll love it.

    Do you know : – “Pad thai is listed at number five on a list of “World’s 50 most delicious foods” readers’ poll compiled by CNN Go in 2011″



    For those who uses instant rice noodles (Only this step)

    Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off excess water. And you'll get a ready to consume rice noodles


    In a small bowl, whisk the fish sauce with the oyster sauce, lime juice, sugar, and Sriracha.


    In a large nonstick wok or skillet, heat 1 tablespoon oil until shimmering. Add the chicken, shrimp, scallops and squid and cook over high heat, stirring occasionally, until browned and cooked through, 2 to 3 minutes. Transfer the seafood to a plate.


    Heat the remaining 1 tablespoon of oil. Add the shallots, garlic and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and scallions and stir-fry until heated through, about 2 minutes.


    Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute.


    Toss everything together. Add the sauce and the 1/4 cup cilantro and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes.


    Add the seafood and cook until just heated through. Transfer the pad Thai to a platter. Garnish with more cilantro and serve with lime wedges.

    John [Admin/Founder]

    Founder of makan-makan.club, makanan.club

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