Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) cornstarch (cornflour)
  • 1 tablespoon (15ml) vegetable oil
  • 8 ounces (225g) dried wide rice noodles
  • Hot water (for soaking)
  • 1/4 cup (60ml) fish sauce
  • 1/4 cup (60ml) tamarind paste (or substitute)
  • 3 tablespoons (45ml) brown sugar, packed
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) sriracha (adjust to taste)
  • 2 tablespoons (30ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 small red onion, thinly sliced
  • 2 large eggs, lightly beaten
  • 1 cup (100g) bean sprouts
  • 1/2 cup (50g) roasted peanuts, chopped
  • 1/4 cup (packed) fresh cilantro leaves, roughly chopped
  • 2 green onions, thinly sliced
  • Lime wedges, for serving

Instructions:

  1. Marinate chicken with soy sauce and cornstarch.
  2. Soak rice noodles in hot water until pliable. Drain well.
  3. Whisk together fish sauce, tamarind paste, brown sugar, rice vinegar, and sriracha. Set aside.
  4. Heat oil in a wok/skillet. Sauté chicken until cooked through (internal temp of 165°F/74°C). Remove from pan and set aside.
  5. Add remaining oil to the wok. Sauté garlic and red onion until fragrant.
  6. Push aromatics to the side and pour in the beaten eggs. Scramble until just set.
  7. Add noodles to the wok. Pour in the Pad Thai sauce and toss to coat. Cook until noodles are heated through and sauce has thickened slightly.
  8. Return the cooked chicken to the wok. Add bean sprouts. Toss everything together.
  9. Garnish with peanuts, cilantro, and green onions. Serve immediately with lime wedges.