Pad Thai with Shrimp

Tender chicken and succulent shrimp are stir-fried with fragrant ginger, chile, and lemongrass, then tossed with wide rice noodles, oyster mushrooms, and sugar snap peas in a tangy lime and fish sauce glaze, finished with crushed peanuts.

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Prep Time 20

Cook Time 10

Servings: 6

Course: Main Course

Cuisine: Thai

Calories: 245

Ingredients Method Notes

Ingredients

8 oz 250 g wide rice noodles
2 tbsp olive oil
2 skinless boneless chicken breasts about 4 oz/125 g each, cut into thin strips
1 small fresh red chile halved, seeded, and finely chopped
1 in 2.5 cm piece fresh ginger, peeled and finely grated
1 in 2.5 cm piece fresh lemongrass from the lower stalk, very finely chopped
4 oz 125 g peeled raw jumbo shrimp
3 oz 90 g thinly sliced oyster mushrooms
4 oz 125 g sugar snap peas, trimmed and sliced diagonally
3 tbsp soy sauce
2 tbsp lime juice
1 tbsp fish sauce
Salt and black pepper to taste
¼ cup salted or unsalted peanuts for serving

Method

Prepare the noodles following the directions on the package. Once cooked, drain them thoroughly in a colander, then rinse under cold running water to stop the cooking process and prevent sticking. Set the noodles aside while you prepare the rest of the dish.
Pour 1 tablespoon of the oil into a wok or large nonstick frying pan and heat it over high heat until shimmering. Add the chicken pieces and stir-fry vigorously for about 2 minutes, tossing frequently, until they turn golden brown on all sides and are cooked through completely. Using a slotted spoon, lift the chicken out of the pan and transfer it to a plate, setting it aside temporarily.
Add the remaining oil to the same pan and let it heat up again. Toss in the chile, ginger, and lemongrass, followed immediately by the shrimp, mushrooms, and peas. Stir-fry this colorful mixture for 1 minute, keeping everything moving to prevent burning. Next, pour in the soy sauce, lime juice, and fish sauce, then season with salt and pepper to your liking. Return the reserved chicken to the pan along with the cooked noodles, tossing everything together energetically. Continue stir-frying for another 2–3 minutes until the shrimp turns bright pink and opaque, and everything is steaming hot throughout.
Transfer the fragrant stir-fry to serving bowls or plates and finish with a generous scattering of crushed peanuts and fresh cilantro leaves over the top. Serve immediately while piping hot.

Notes

What Are Common Pad Thai Mistakes?

The most common Pad Thai mistake is overcooking the noodles, which become mushy and break apart when tossed. Cook until just tender, then refresh under cold water to stop cooking. Overcrowding the pan traps steam and prevents proper stir-frying, so cook in batches if necessary. Using poor-quality fish sauce creates unpleasant flavors, so invest in authentic Thai brands. Balance flavors carefully with lime juice and fish sauce for authentic taste.

Another frequent error is cooking shrimp and chicken too long, resulting in tough, rubbery texture. Add proteins last or cook separately, then combine briefly. Skipping fresh herbs like cilantro diminishes authentic flavor and freshness. Many cooks also fail to use high enough heat, creating steamed rather than stir-fried results. Maintain a hot wok or pan throughout cooking for proper texture and flavor development that defines authentic Pad Thai.