Pad Thai is one of Thailand’s most beloved and internationally recognised dishes – a harmonious blend of sweet, salty, savoury, and tangy flavours, all achieved using simple yet vibrant ingredients. This particular Chicken and Prawn Pad Thai recipe is a personal favourite of mine, not only because it captures the essence of authentic Thai street food, but also because it’s incredibly satisfying, adaptable, and surprisingly easy to make at home.
Historically, Pad Thai has an interesting origin that dates back to the 1930s-40s. The dish was popularised during a time of strong nationalism in Thailand, when the government sought to reduce rice consumption in favour of rice noodles, hence promoting Pad Thai as a national dish. It quickly became a staple street food, known for being cheap, quick to prepare, and cooked fresh to order. Traditionally, Pad Thai is made with flat rice noodles stir-fried with eggs, tofu, preserved radish, dried shrimp, and garnished with crushed peanuts, lime, and fresh vegetables, all coated in a tamarind-based sauce for its iconic tang.
With this recipe, I’ve taken the spirit of traditional Pad Thai and adapted it for home cooks who may not have access to more exotic or region-specific ingredients. Instead of tamarind paste, which can be tricky to find in some areas, I’ve used a mixture of rice wine vinegar and ketchup to mimic its subtle sweetness and tang. While many purists might scoff at this substitution, I’ve found it creates a sauce that’s deliciously close while being accessible and practical.
The choice of proteins – ground chicken and king prawns – is both a nod to fusion and functionality. Chicken mince adds heartiness and depth, while the prawns carry that essential burst of salty-sweet flavour reminiscent of what you’d find in Thai street markets. It’s a perfect combination for those who enjoy a balance of textures and tastes in a single bite. I purposely left tofu out – though it’s a common ingredient – simply because I was craving something a little meatier, but you’re always welcome to toss it in for extra protein or to make this recipe more traditional.
One of Pad Thai’s greatest charms is its versatility. This recipe embraces that by inviting you to customise it: can’t find bean sprouts? Try shredded cabbage. Prefer more heat? Add a full chili instead of half. The sauce can also be played with – more sugar for sweetness, more vinegar if you like that sour kick. It’s a fantastic dish to make your own.
Ultimately, what makes this Chicken and Prawn Pad Thai so satisfying is its balance – soft noodles against the crunch of peanuts and sprouts, savoury protein with sweet and sour sauce, and the burst of lime that lights up the whole dish. It’s quick to make, uses mostly pantry staples, and delivers all the punchiness of a takeout favourite. Whether you’re cooking it for one or for the whole family, it’s a plate of comfort with a hit of excitement – exactly what good food should be.
Satisfying Chicken and Prawn Pad Thai
Ingredients
Pad Thai Ingredients
2 tablespoons sesame oil
1 pound ground chicken (minced chicken)- 125 grams of frozen cooked king prawns
2 medium eggs- 2 nests rice noodles - flat
1 medium carrot - julienne
1 medium white onion - thinly sliced
2 handfuls bean sprouts
2 cloves garlic - peeled and minced
Sauce Ingredients
2 tablespoons fish sauce
1 teaspoon soy sauce - dark- 2 tablespoons rice wine vinegar
1 tablespoon ketchup (tomato sauce Australia and UK)
2 tablespoons brown sugar
2 teaspoons oyster sauce
Garnish Ingredients
1 sprig spring onions - finely sliced
15 grams peanuts - chopped
½ medium red chili (red chilli in British English) - deseeded and chopped
1 medium lime - wedges
Instructions
- Place noodles in a big bowl, pour over boiling water. Soak for 5 minutes, then drain quickly rinse under cold water. Don’t leave them sitting for more than 10 minutes.
- Mix sauce ingredients in a small bowl.
- Heat oil in a pan over high heat. Add garlic and onion, saute for 30 seconds.
- Add minced chicken and cook for 1 minute until mostly cooked.
- Place on one side of the pan, pour the egg in on the other side. Scramble using the wooden spoon, then mix into ingredients.
- Add bean sprouts, prawns, noodles, then sauce.
- Toss gently for about 1 minute until sauce is absorbed by the noodles.
- Serve sprinkled with spring onions, peanuts and lime wedges on the side, with a sprinkle of chilli!
