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Chicken and Shrimp Pad Thai

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Indulge in a burst of bold flavors with our Chicken and Shrimp Pad Thai. Asian-style rice noodles are generously coated in the rich blend of HOUSE OF TSANG® Bangkok peanut sauce, HOUSE OF TSANG® Ginger Flavored Soy Sauce, lime juice, and a touch of sweetness. In a wok, succulent strips of chicken, garlic, crisp bean sprouts, green onions, and juicy shrimp come together, creating a symphony of tastes. Drizzle with HOUSE OF TSANG® Sesame Seed Oil, sprinkle with cilantro and crushed PLANTERS® Dry Roasted peanuts, and serve with lime wedges for a delightful balance of textures and flavors that will transport your palate.

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8 ounces Asian-style rice noodles
1 cup HOUSE OF TSANG® Bangkok peanut sauce
3 tablespoons HOUSE OF TSANG® Ginger Flavored Soy Sauce
1 tablespoon lime juice
2 tablespoons sugar
2 tablespoons HOUSE OF TSANG® Stir-fry Oil, divided
½ pound boneless, skinless chicken breast, cut into thin bite-sized strips
3 cloves garlic, minced
1½ cups bean sprouts, rinsed and drained
4 green onions, chopped and divided
½ pound cooked large shrimp
3 tablespoons chopped cilantro, divided
2 teaspoons HOUSE OF TSANG® Sesame Seed Oil
¼ cup chopped PLANTERS® Dry Roasted peanuts
Lime wedges
Crushed red peppers


  1. Cook noodles according to package directions, drain. Whisk together peanut sauce, soy sauce, lime juice and sugar; set aside.

  2. In large skillet over medium-high heat, heat 1 tablespoon stir-fry oil. Add chicken. Stir-fry 1 to 2 minutes, or until cooked through. Remove from skillet.

  3. In same skillet, heat remaining stir-fry oil. Add garlic, bean sprouts, and half of the chopped green onions; stir-fry 1 minute. Stir in noodles, tossing to combine. Add cooked chicken, shrimp, cilantro and peanut sauce mixture. Cook, stirring, 1 to 2 minutes, or until well combined and heated through. Stir in sesame oil. Serve with lime wedges, chopped peanuts, remaining green onions, remaining cilantro and crushed red peppers.