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Home Style Pad Thai

Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

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1 pound boneless skinless chicken breast
1 pound fresh shrimp, shelled & deveined
1/2 pound extra firm tofu, cubed
2 eggs
8 ounces flat rice noodles
1 cup green onion, sliced
2 cloves garlic, minced
2 cups mung bean sprouts
1/2 cup dry roasted unsalted peanuts, chopped
1/4 cup palm sugar, crushed
1/4 cup fish sauce
2 tablespoons rice wine vinegar
1 tablespoon tamarind paste
1 tablespoon ginger paste
1 tablespoon lemon grass paste
1/4 cup sweet Thai chili sauce
Lime wedges for serving
2 tablespoons peanut oil


Cut chicken breast into thin strips. Set aside with the shrimp.

Soften noodles by placing in a bowl with hot tap water. Allow to soak for 10 minutes
before draining. They will not be completely hydrated at this point, however they will
finish cooking with the rest of the dish. Set aside softened noodles.

Mix sauce together by adding palm sugar, fish sauce, rice wine vinegar, tamarind paste
and sweet chili sauce to a bowl. Stir well to combine. Set aside.

Heat 1 tablespoon of peanut oil in a wok or large, heavy bottomed skillet.

Fry tofu until it is nicely browned on the edges. Remove from pan and set aside.

Add just a small amount of oil back to the pan. Add the chicken and cook through.

Add shrimp, garlic, ginger and lemongrass paste, as well as 1 cup of the bean sprouts
and the green onion. Stir fry well until shrimp is nearly done and everything is hot.

Push the contents of the pan to one side. Add a bit more oil to the exposed part of the
pan and add the eggs in. Cook until set on the bottom then stir until scrambled.

Add tofu, noodles, peanuts and sauce to the pan and stir well to incorporate everything

Remove from pan and serve along with additional raw bean sprouts, lime wedges,
chopped peanuts and dry Thai chili powder

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