Yummy Chicken Pad Thai

Pad thai is Thailand’s most famous noodle dish for good reason, and this version brings that sweet-sour-salty magic home in about half an hour. Tender chicken, springy rice noodles, scrambled egg, crunchy peanuts and sprouts, all bound by a punchy tamarind sauce.

The first smart move is the noodles: you soak them in hot water rather than boiling them. That softens them just enough to finish cooking in the wok, so they stay springy instead of turning to mush. Have everything else prepped and within reach, because a stir fry this fast doesn’t pause for chopping.

The sauce is the soul of it, tamarind for sour, sugar for sweet, fish sauce for salty depth, lime and a little sriracha for brightness and heat. Toss it through the noodles, fold in sprouts and peanuts at the very end for crunch, and finish with green onion and a squeeze of lime.

Chef Tips

• Soak the rice noodles in hot water rather than boiling them, so they finish in the wok without going mushy.
• Prep everything before you start; pad thai cooks fast over high heat and won’t wait.
• Add the bean sprouts and peanuts at the end so they keep their crunch.

Variations

• Swap the chicken for shrimp, tofu, or a mix, keeping the same sauce and method.
• Adjust the tamarind, sugar, and fish sauce to balance sour, sweet, and salty to your taste, and add chili for more heat.