Classic Chicken Pad Thai

1.Soak the rice noodles in warm water for 20-30 minutes or until softened but still slightly firm. Drain and set aside.

2.In a small bowl, whisk together fish sauce, tamarind paste, palm sugar, soy sauce, and chili flakes to make the Pad Thai sauce. Set aside.

3.Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over medium-high heat. Add the sliced chicken and stir-fry for 2-3 minutes until just cooked through. Remove chicken from the wok and set aside.

4.Add the remaining tablespoon of oil to the wok. Add minced garlic and sauté for 30 seconds until fragrant.

5.Push the garlic to the side and pour the beaten eggs into the pan. Let them set for a few seconds, then scramble gently until just cooked.

6.Add the drained noodles to the wok, followed by the cooked chicken. Pour the Pad Thai sauce over the noodles. Toss everything together for 2-3 minutes, ensuring the noodles are evenly coated and heated through.

7.Add bean sprouts, green onions, and half of the chopped peanuts. Stir-fry for another minute until just combined and heated.

8.Transfer Pad Thai to serving plates. Garnish with extra bean sprouts, chopped peanuts, fresh cilantro, and lime wedges. Serve immediately.