Pad Thai Recipe

Soak noodles

Place the dried rice tagliatelle in a large bowl and cover with hot (not boiling) water. Soak for 6–8 minutes until pliable but still slightly firm, then drain and toss with a teaspoon of oil to prevent sticking. Set aside.

Pat the marinated chicken dry and slice into thin strips if not already sliced. Prepare garlic, shallot, scallions, and rinse bean sprouts. Crush peanuts and cut lime into wedges.

In a small bowl combine Pad Thai sauce (6 tbs), satay sauce (3 tbs), fish sauce (1 tbs), light soy (1 tsp) and palm sugar (1 tbs). Whisk until smooth and sugar dissolves. Taste and adjust: it should be balanced sweet-salty-sour (add a little lime if needed). Set nearby.

Heat a large wok or nonstick skillet over medium-high heat until hot. Add 1 tbs neutral oil and swirl.

Add the sliced marinated chicken in a single layer. Stir-fry until cooked through and just starting to brown, about 3–4 minutes depending on thickness. Remove chicken to a plate and keep warm.

Add the remaining 1 tbs oil to the wok. Add minced garlic and sliced shallot; stir-fry 30–45 seconds until fragrant and softened but not burned.

Push the aromatics to one side of the wok. Crack the 2 eggs into the empty side and immediately scramble them gently until just set but still moist, about 30–45 seconds.

Add the drained rice noodles and the prepared sauce to the wok. Toss thoroughly with a spatula or tongs to coat the noodles. If the pan is dry, sprinkle 1–2 tbs water to help steam and loosen the noodles. Cook 1–2 minutes until the noodles absorb the sauce and become glossy.

Return the cooked chicken to the wok along with the bean sprouts and sliced scallions. Toss everything together for 30–60 seconds just to warm the sprouts slightly and combine flavors. Remove from heat.

Divide the Pad Thai between 2 serving plates. Top each portion with a fried egg: in a small separate pan, fry each egg in a teaspoon of oil over medium-high heat until the edges are lacy and the yolk is set to your preference, or if preferred, make sunny-side-up.

Drizzle 1–1 1/2 tbs satay sauce lightly over the plated noodles if you want an extra peanut flavor and spoon 1 tbs coriander sauce or scatter chopped cilantro over each plate.

Sprinkle crushed peanuts over the top, add a handful of fresh bean sprouts (if desired), and serve with lime wedges on the side for squeezing.

Optional: offer extra fish sauce, satay sauce, and lime at the table for individual adjustment.