Fideos De Arroz Pad Thai De Pollo, Con Pasta De Tamarindo & Lima Recipe

Soak the dried rice noodles in room-temperature water for 20–30 minutes until pliable but still slightly firm. Drain and set aside. If using quick-cook rice noodles, follow package soak instructions (usually 10–15 minutes).

Whisk together tamarind paste, palm sugar, fish sauce, soy sauce, chili powder, and lime juice in a small bowl until sugar dissolves. Taste and adjust: it should be balanced — sweet, tangy and salty. Reserve the sauce.

Pat the chicken dry and season lightly with a pinch of salt and 1/4 tsp pepper. Cut into thin strips (across the grain) so they cook quickly.

Heat a large wok or heavy skillet over medium-high heat. Add 1 tablespoon of oil. When shimmering, add the chicken in a single layer and sear 2–3 minutes per side until cooked through and just browned. Transfer chicken to a plate and set aside.

Cook the eggs

Add another tablespoon of oil to the hot wok. Crack the eggs into the pan, scramble quickly until mostly set but still slightly soft, about 20–30 seconds. Break into bite-sized pieces and transfer to the plate with the chicken.

Add the remaining 1 tablespoon of oil to the wok. Reduce heat to high. Add the minced garlic and sliced shallot and stir-fry for 20–30 seconds until fragrant but not browned.

Add the drained noodles to the wok along with the prepared sauce. Use tongs or two spatulas to gently toss, combining noodles and sauce. If the pan seems dry, add 1–2 tablespoons hot water to help loosen the sauce and prevent sticking. Stir-fry 1–2 minutes until noodles are glossy and just softened.

Return the cooked chicken and scrambled egg to the wok. Toss gently to combine and heat through, 30–60 seconds.

Add the bean sprouts, sliced scallions (reserve a few for garnish), and julienned carrot. Toss briefly (15–30 seconds) so the sprouts remain crunchy and vegetables stay bright.

Taste and adjust seasoning: add a splash more fish sauce for saltiness, lime juice for brightness, or a pinch of sugar if needed.

Transfer the Pad Thai to serving plates. Sprinkle chopped roasted peanuts and chopped cilantro over each portion. Serve with lime wedges and extra chili flakes on the side.

Enjoy immediately while hot.