Authentic Pad Thai

Recipe View Soak the Noodles: Place rice noodles in a large bowl and cover with room temperature water. Let soak for 30 to 60 minutes until softened. Drain well. (Time: 30-60 minutes)

Recipe View Prepare the Tamarind Sauce: In a saucepan, whisk together 1/2 cup sugar, vinegar, fish sauce, and tamarind paste. Bring to a gentle simmer over medium heat, then remove from heat and set aside. (Time: 5 minutes)

Recipe View Cook the Chicken: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the sliced chicken and stir-fry until cooked through and no longer pink. Remove from the skillet and set aside. (Time: 5-7 minutes)

Recipe View Scramble the Eggs: Heat the remaining 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook until fragrant (about 1 minute). Pour in the beaten eggs and scramble until nearly cooked but still slightly soft. (Time: 2-3 minutes)

Recipe View Combine and Cook: Add the cooked chicken and drained rice noodles to the skillet with the eggs. Stir well to combine. (Time: 2 minutes)

Recipe View Add Sauce and Seasoning: Pour the tamarind mixture over the noodles, then add 1 1/2 tablespoons sugar and salt. Cook, stirring constantly, until the noodles are tender and have absorbed the sauce. (Time: 3-5 minutes)

Recipe View Finish and Serve: Stir in the coarsely ground peanuts and cook until heated through. (Time: 1-2 minutes) Garnish with fresh bean sprouts, chopped chives, and a sprinkle of paprika. Serve immediately with lime wedges for squeezing over the dish.