T3-chicken Pad Thai Recipe

Prepare rice noodles

Place rice noodles in a large bowl. Pour hot (not boiling) water over them to cover and let soak until pliable but slightly firm to bite, 8–12 minutes depending on thickness. Drain and toss with a splash of neutral oil to prevent sticking. Set aside.

Make Pad Thai sauce

In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, and 3 tablespoons water until sugar dissolves and sauce is smooth. Taste and adjust: more tamarind for tartness, more sugar for sweetness, or 1 tsp extra fish sauce for saltiness. Keep sauce nearby.

Marinate chicken: In a bowl combine the thinly sliced chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Toss to coat and let sit 10 minutes. The cornstarch will help the chicken brown and keep it tender.

Cook chicken: Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Add chicken in a single layer and stir-fry until just cooked through and lightly browned, 3–4 minutes. Remove chicken to a plate and set aside.

Aromatics: Wipe the wok if needed, then heat 2 tablespoons neutral oil over medium-high heat. Add the minced garlic, sliced shallot, and sliced chili. Stir-fry briefly until fragrant, about 20–30 seconds, taking care not to burn the garlic.

Scramble eggs: Push aromatics to one side of the wok. Add a little oil if the pan is dry. Crack in the eggs and scramble quickly, breaking them into small curds. When mostly set but still slightly soft, mix with the aromatics.

Combine noodles and sauce: Add the drained rice noodles to the wok along with the prepared Pad Thai sauce. Toss continuously with tongs or two spatulas to evenly coat the noodles with sauce. If the mixture looks dry or the sauce is too thick, add up to 2–3 tablespoons hot water to loosen.

Add cooked chicken and vegetables: Return the cooked chicken to the wok. Add bean sprouts, scallions (reserve a few for garnish), and grated carrot if using. Stir-fry everything together for 1–2 minutes until vegetables are just tender-crisp and noodles are heated through.

Season and finish: Taste and adjust seasoning with a pinch of pepper, extra fish sauce, or a squeeze of lime if needed. Stir in half of the chopped roasted peanuts and a handful of cilantro if using.

Plate: Divide Pad Thai among 2–3 plates (see servings). Garnish with remaining peanuts, lime wedges, reserved scallions, and a drizzle or dollop of sambal oelek or chili flakes to taste.

Serve immediately: Serve hot so the noodles are glossy and tender. Provide extra lime wedges and crushed peanuts at the table.