Chicken & Beef Pad Thai

Chicken & Beef Pad Thai



  • 2 boneless breast chicken
  • 2 lb london broil
  • 2 tbsp brown sugar
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp hot chili sauce
  • 1/4 cup fresh lime juice
  • 1 lime
  • 1 chili pepper
  • 1 tbsp freshly grated ginger
  • 4 garlic cloves
  • 6 green onions
  • 8 oz bean sprouts
  • 2/3 cup crushed peanuts
  • 2 eggs
  • 2 tbsp vegetable oil
  • 1- bag of Pad Thai (rice vermicelli) noodles



  1. Bring 4 cups of water to a boil
  2. Slice chicken breast and London broil into thin strips
  3. Slice chili pepper, green onions, and bean sprouts
  4. Crush the cloves of garlic
  5. Beat the eggs
  6. Cut lime into wedges



  1. In a mixing bowl combine soy sauce, fish sauce, hot chili sauce, lime juice, brown sugar to create your Pad Thai Sauce and set to side.
  2. Pour vegetable oil in Wok and turn onto high heat.
  3. Add in ginger, garlic and chili pepper and cook for 1 minute
  4. Add in chicken strips – cook for 5 minutes or until browning begins
  5. Add in beef strips – cook for 2 minutes
  6. Move chicken and beef to side of wok and scramble eggs
  7. Once eggs are scrambled, mix with chicken and beef
  8. Place noodles in a large bowl and cover for one minute with boiling water
  9. Drain water and transfer noodles to the wok, mix with cooked ingredients
  10. Mix in Pad Thai Sauce
  11. Add in bean sprouts, 1/2 of green onions, 1/2 of peanuts – mix and cook for 30 to 60 seconds so that onions and sprouts stay crunchy.
  12. Plate and garnish with the rest of the green onions, peanuts and a lime wedges.

Leave a Reply

Your email address will not be published. Required fields are marked *