Protein Packed Pad Thai
Serves: 5-6 servings
An easy traditional Pad Thai loaded with protein and veggies.
  • ¼ cup packed brown sugar
  • ¼ cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • ½ lb frozen, pre-cooked shrimp (approx 12-15 shrimp)
  • 1 lb boneless, skinless chicken breasts, sliced into thin strips
  • ½ package of firm tofu, sliced ¼ in thick squares
  • Half package of vermicelli size rice noodles (approx 250 grams)
  • 2 Tbsp olive oil
  • 1½ cups carrots, cut into matchsticks
  • 1 red bell pepper, thinly sliced
  • 1 cup sugar snap peas
  • 2 cloves garlic, finely chopped
  • 4 green onions, white parts minced, green parts sliced into 1 inch pieces
  • 3 eggs
  • ½ cup unsalted peanuts, chopped
  • Lime wedges
  • Chili flakes, sriracha sauce (optional)
  1. In a small bowl, mix together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce. Set aside.
  2. Place frozen shrimp in a bowl and fill with cold water to thaw.
  3. Cook rice noodles per package instructions (usually 2 minutes in boiling water).
  4. While noodles are cooking, heat oil in a wok or large, deep, non-stick skillet over medium-high heat.
  5. Add tofu and saute until brown on both sides. Drain water from shrimp, remove tails, and add to pan, saute for 1 minute. Remove tofu and shrimp from pan.
  6. Add chicken and saute until cooked through, about 5 minutes, remove from pan.
  7. Add bell pepper and carrots, saute 2 minutes, then add garlic, green onions and peas and saute 1 minute longer.
  8. Push veggies to edge of pan, crack eggs into center. Scramble and cook until eggs are cooked through.
  9. Add chicken, shrimp and tofu, drained noodles and sauce to pan, toss together and cook for 1-2 minutes.
  10. Serve with peanuts, lime wedges and optional chili flakes and sriracha for those who like a little heat!
Recipe by Little Pockets of Bliss at