Chicken & Shrimp Curry Pad Thai

Prep Time: 20 min
Cook Time: 20 min
Serves: 8

Pad Thai is a flavourful dish with a wonderful balance of salty, sweet, spicy, and sour flavours. Don’t be intimidated by the ingredient list – the stir-fry cooking process will go by in no time. This balanced meal will quickly become one of your favourites.


1 lb (0.5 kg) boneless, skinless chicken thighs
1 tsp (5 mL) sesame oil
2 tsp (10 mL) canola oil
2 cloves garlic, minced
1 cup (250 mL) onion, chopped
1/2 lb (0.3 kg) rice stick noodles, ¼ ” wide
2 carrots, peeled and cut into match stick pieces
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 lb (0.5 kg) frozen tiger shrimp, thawed and rinsed
3 tbsp (45 mL) soy sauce
1 tsp (5 mL) rice vinegar
1 tsp (5 mL) hot red chili pepper flakes
1 tsp (5 mL) turmeric
2 tbsp (30 mL) curry powder
2 eggs, beaten
2 cups (500 mL) bean sprouts
2 cups (500 mL) cabbage, finely shredded
1/2 cup (125 mL) green onions, thinly sliced
1/4 cup (60 mL) cilantro, fresh, minced


1 Cut the boneless, skinless chicken thighs into 6 pieces. Heat sesame and canola oil in a large skillet or wok over medium high heat. Add chicken and stir-fry in wok until lightly browned and cooked through. Add the minced garlic and onions and cook until onions are translucent.
2 Meanwhile, prepare rice noodles by placing them in a large bowl and cover with boiling water. Allow to stand for 6-8 minutes, until softened but still firm. Drain well.
3 Add carrots, peppers and shrimp to the skillet. Cook until shrimp have turned pink and are cooked through.
4 Stir in the soy sauce, rice vinegar, red pepper flakes, turmeric and curry powder into the skillet and mix thoroughly. Add rice noodles and heat through. Add well-beaten eggs and allow them to set slightly and then stir into mixture. Add bean sprouts and toss again.
5 To serve, spoon onto serving platter. Garnish with green onions, minced coriander (cilantro) and/or peanuts.