Cooking Instructions

Soak the rice noodles in hot water for 10-15 minutes, then drain and rinse them under cold water to stop the cooking process and prevent stickiness.

In a mixing bowl, marinate the sliced chicken with fish sauce, soy sauce, tamarind paste, and sugar for about 10 minutes to enhance its flavor.

In another bowl, mix the sauce ingredients: tamarind paste, fish sauce, soy sauce, lime juice, and sugar until well combined.

Heat a large skillet or wok over high heat, then add the marinated chicken and stir-fry until it is cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, scramble the beaten eggs until cooked, then remove them from the pan and set aside as well.

Add the soaked rice noodles to the skillet, along with the mixed sauce, and toss to coat the noodles evenly.

Add the cooked chicken, scrambled eggs, bean sprouts, and carrots to the noodles, and stir-fry for an additional 2-3 minutes until everything is heated through and well combined.

Serve the Chicken Pad Thai hot, garnished with lime wedges and crushed peanuts on top.

For the best results, use fresh ingredients to enhance the flavor of your Chicken Pad Thai. Remember to soak the noodles instead of boiling them to prevent them from becoming mushy.

Cooking on high heat is key to achieving a great texture and flavor, so avoid overcrowding the pan, allowing each ingredient to cook evenly. Adjust the sauce ingredients according to your taste preferences, and don't hesitate to experiment with additional vegetables or proteins to make the dish your own!