Pad Thai Recipe

Soak noodles

Place rice noodles in a large bowl and cover with warm (not boiling) water. Soak 20–30 minutes until pliable but still slightly firm. Drain and set aside. If using fresh rice noodles, separate gently and skip soaking.

Prepare chicken

While noodles soak, slice chicken thin across the grain into bite-size strips. Season lightly with 1/4 tsp salt and a pinch of pepper.

Heat a large wok or heavy skillet over medium-high heat until very hot. Add 1 tbs oil, swirl to coat. Add chicken in a single layer and stir-fry 2–3 minutes until cooked through and starting to brown. Transfer chicken to a plate and set aside.

Add the remaining 1 tbs oil to the wok. Crack in eggs and scramble briefly, breaking into large curds. When eggs are about 70% set, add half the drained noodles and toss to combine.

Make sauce: In a small bowl whisk together tamarind paste, fish sauce, palm sugar, rice vinegar, sriracha, and juice of half the lime (reserve the other half for serving). Stir until sugar dissolves. Taste and adjust: should be balanced sweet, salty, tangy.

Pour the sauce over the noodles and eggs in the wok. Toss vigorously to coat and finish softening the noodles (about 1–2 minutes). Add the cooked chicken back to the pan and continue tossing to combine and heat through.

Push the noodles and chicken to one side of the wok. Add a small splash of oil if the pan is dry, then add shallot and minced garlic. Stir-fry 20–30 seconds until fragrant (do not burn). Incorporate into noodles.

Fold in bean sprouts and scallions, tossing once or twice just until sprouts begin to wilt but remain crisp (about 30–45 seconds). Remove from heat immediately to prevent overcooking.

Transfer Pad Thai to serving plates. Sprinkle chopped roasted peanuts over each portion. Garnish with cilantro if using, extra lime wedges, and a pinch of red pepper flakes or extra sriracha to taste.

Serve immediately while hot. Encourage diners to squeeze additional lime over their portion for brightness.

During cooking: keep all ingredients prepped and within reach (mise en place). Have the sauce mixed and noodles drained before heating the wok, because Pad Thai cooks quickly once assembled.