Chicken Pad Thai

Instructions

1. 1
   Soak rice noodles in warm water for 20 minutes until al dente. Drain and set aside.
2. 2
   In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, soy sauce, and sriracha.
3. 3
   Heat 1 tablespoon oil in a large skillet or wok over medium-high. Add chicken and stir-fry until just cooked, 4–5 minutes; remove and set aside.
4. 4
   Add another tablespoon oil to the pan. Scramble eggs until just set, then push to one side.
5. 5
   Add remaining oil; sauté garlic until fragrant, about 30 seconds.
6. 6
   Add drained noodles, cooked chicken, and sauce. Stir-fry 2–3 minutes so noodles absorb sauce.
7. 7
   Add bean sprouts and green onions; toss for 1 minute until just wilted.
8. 8
   Serve immediately, topped with chopped peanuts and fresh lime wedges.