Do you love ordering Pad Thai at restaurants or for take-out? Well here’s a Pad Thai recipe to make at home with chicken and shrimp featuring a homemade Pad Thai sauce. This recipe is authentic and simple enough for any aspiring Thai cook to make at home.

Pad Thai

Ingredients

Pad Thai Sauce

3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (if you can’t find in your local grocery store, look for tamarind at Asian/Chinese or Indian food stores)

3 Tbsp. fish sauce

1/4 cup chicken stock

1-3 tsp. Sambal chili sauce, depending on how spicy you want

3 Tbsp. brown sugar

Pad Thai

½ package Thai rice noodles (linguini-width) (or enough for 2 people)

2 chicken breasts

12 tiger shrimp

2 eggs

2 cloves garlic, minced

3 cups fresh bean sprouts

4 green onions, sliced

1/2 cup fresh cilantro

1/3 cup crushed or roughly chopped peanuts

1/4 cup chicken stock

vegetable oil for stir-frying

wedges of lime

Method

In a large pot, boil water and then turn off to cool. Add the rice noodles and stir – they will cook in the boiling water while you cook the meat in the wok.

Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Sautee the shrimp until they cooked (just a few minutes); you’ll notice they will change colour; remove and set aside. Add the chicken to the wok and cook until no longer pink.

Once chicken is fully cooked, add shrimp. Once noodles are soft, add them to the wok and stir.

Then, add sauce and stir. Make a well in center of the wok; fry the eggs, stirring to break apart. Then, stir all together with the noodles.

Finally, add green onions, bean sprouts, and peanuts. Serve with lime wedges.