Combination Pad Thai

This Combination Pad Thai is an easy and approachable make-at-home version of your favorite restaurant Pad Thai! Made with rice noodles, stir-fried vegetables, chicken, beef, shrimp and scrambled egg all in a delicious homemade Pad Thai sauce!

Combination Pad Thai

Pad Thai is undeniably the most recognized Thai dish in the US and across the world. You would struggle to find a Thai restaurant in the US that does not offer some version of Pad Thai. Given it’s popularity and that it’s one of my favorite Thai dishes, I couldn’t not include it in my Thai Cooking At Home Series!

Pad Thai is a Thai rice noodle stir-fry dish. It usually includes a variety of stir-fried vegetables, scrambled egg and some type of protein – shrimp, tofu, chicken or beef. This Combination Pad Thai includes 3 proteins – shrimp, chicken and beef. All the ingredients are stir-fried together in a wok and tossed in a homemade pad thai sauce.

Combination Pad Thai

Combination Pad Thai Grocery List

 

Flat Rice Noodles – Often sold branded as “pad thai noodles”, they are widely available in most supermarkets. 

Vegetables – Stir-fried vegetables are a staple in Pad Thai, I used onion, baby bok choy, red bell pepper, carrot, garlic and snow peas. You can use all or some of these or even substitute in your favorite stir-fry vegetable. 

Protein – Since this is combination Pad Thai, we use a combination of different proteins – boneless, skinless chicken thighs, skirt steak and peeled, deveined shrimp. 

Eggs – 2 quick scrambled eggs are added to the noodles near the end of cooking. 

Sauce – The sauce makes the dish! The sauce is made with creamy peanut butter, soy sauce, tamarind paste*, fish sauce, rice wine vinegar and brown sugar.

 

*What is Tamarind Paste?

Tamarind Paste is made from tamarind which is an Asian fruit that grows in a pod. It has a unique sweet and sour taste. In my opinion it is the key ingredient in Pad Thai sauce. You know that kind of sour, but also sweet, tangy flavor you get in restaurant Pad Thai? That is from the Tamarind paste. Unfortunately, it’s not readily available in traditional supermarkets in the US, you can easily find it at Asian or International markets or you can order it on Amazon! If you are in a pinch, you can substitute it with rice wine vinegar or lime juice, it will do the trick, but it’s not quite the same!

 

Combination Pad Thai

How do you make Pad Thai?

 

Making Pad Thai at home is easy!  

Start by first making the sauce. Add all the sauce ingredients to a small bowl and whisk it until the brown sugar has dissolved. Set the sauce aside, we will use it towards the end of the recipe

The dry rice noodles will need to be rehydrated before we fry them. Soak them in warm water while you are working on the next steps. 

Stir-fry the vegetables in a hot wok. Once they are cooked, set them aside. Then stir-fry the chicken, beef and shrimp. Once all of that has been cooked, add it to the vegetables and pour out any remaining liquid in the wok. 

Now it’s time to fry the noodles. Heat oil in the wok and then toss in the noodles. Pour the sauce over the noodles and use tongs to gently toss the noodles and evenly coat them in the sauce. 

Push the noodles off to one side and crack the eggs into the wok. Use a fork to quickly scramble the eggs, once they are mostly cooked toss them gently in with the noodles. 

Now it’s time to add all the vegetables, chicken, beef and shrimp back to the wok. Add it in and toss gently with the tongs. 

Serve the Combination Pad Thai right out of the wok with crushed, salted peanuts, green onion, bean sprouts and lime slices. 

Hot Tip: It may sound tedious to cook the vegetables and then the meat and then the noodles all separately, but it’s really not very time consuming and it’s easier to control the doneness of each individual part on it’s own, making for a better Pad Thai! Ultimately it’s all made in the same wok, so it still makes for an easy clean up 🙂 

Combination Pad Thai

Looking for more Thai Noodles Dishes? 

 

Check these out! 

Pad See Ew Pad See Ew is a popular Thai stir fried noodle dish that is easy to make at home in just 30 minutes! Made with wide rice noodles, a sweet and salty sauce, Chinese broccoli, eggs and beef. 

Drunken NoodlesDrunken Noodles are a popular, spicy Thai noodle dish. These Easy Thai Drunken Noodles are better than your favorite takeout and you can make them at home in just 30 minutes! 

 

Combination Pad Thai

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Combination Pad Thai


  • Author: Laura Nockett
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

This Combination Pad Thai is an easy and approachable make-at-home version of your favorite restaurant Pad Thai! Made with rice noodles, stir-fried vegetables, chicken, beef, shrimp and scrambled egg all in a delicious homemade Pad Thai sauce!


Scale

Ingredients

Sauce

1/4 cup creamy peanut butter

2 tbsp soy sauce

2 tbsp tamarind paste*

1 tbsp fish sauce

1 tbsp rice wine vinegar

1 tbsp brown sugar

Pad Thai

8oz flat rice noodles

6 tbsp olive oil, divided

1 small yellow onion, large chopped

1 head baby bok choy, sliced

1 red bell pepper, seeded and large chopped

1 large carrot, peeled and sliced

1/2 cup snow peas

2 cloves garlic, crushed

salt

4oz boneless, skinless chicken thighs, cut into bite-sized pieces

4oz skirt steak, thinly sliced

4oz whole peeled, deveined shrimp

2 large eggs

Garnish

crushed peanuts

green onions, sliced

bean sprouts

lime slices


Instructions

Sauce

Add all of the sauce ingredients to a small bowl, whisk until brown sugar is dissolved, set aside

Pad Thai

Soak noodles in warm water according to package instructions, set aside

Heat 2 tbsp oil in a large wok over medium-high heat

Add the onion, sauté 2 minutes

Add the baby bok choy, red bell pepper and carrots, sauté 3-4 minutes

Toss in the garlic and snow peas

Sprinkle with a pinch of salt, sauté 2-3 minutes

Strain vegetables from wok and set aside

Heat 2 tbsp olive oil in the wok

Add the chicken, sauté 4-5 minutes

Add the steak, sauté 2 more minutes

Toss in the shrimp, sauté about 2 more minutes until shrimp is cooked through

Remove the meat and shrimp from the wok, set aside

Pour out any excess liquid, and add 2 more tbsp oil to the wok

Heat over medium-high heat

Add the noodles

Pour the sauce over the noodles, use tongs to gentle toss the noodles to fully coat in the sauce

Push the noodles to one side of the wok, crack the eggs into the wok and use a fork to quickly scramble them

Use the tongs to toss the egg in with the noodles

Add the meat, shrimp and vegetables back to the wok, toss with the noodles

Serve from the wok and top with crushed peanuts, green onions, bean sprouts and lime slices


Notes

*Tamarind Paste can be found at Asian and International Grocery Stores, you can also get it on Amazon.

  • Cuisine: Thai

Keywords: #padthai, #homemadepadthai, #combinationpadthai, #thainoodles, #thaicooking, #thaicookingathome

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Combination Pad Thai

If you make this Combination Pad Thai let me know how you like it! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!

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