Start by soaking your rice noodles. Bring a large pot of water to a boil, remove it from heat, and immerse the noodles. Let them sit for 10–15 minutes, stirring occasionally, until they’re soft but not mushy. Drain and rinse under cold water to halt cooking. Set them aside, ensuring they don’t stick together.

While the noodles soak, prepare the chicken. In a bowl, combine soy sauce, cornstarch, sugar, and rice vinegar. Add the sliced chicken and toss to coat evenly. Allow it to marinate for at least 10 minutes. This step ensures tender and flavorful chicken in every bite.

In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, sugar, lime juice, and chili sauce (if using). Adjust the flavors as needed—Pad Thai is all about balance. Set the sauce aside, ready to be the star of the dish.

Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until it’s fully cooked and lightly browned, about 5–7 minutes. Remove the chicken from the pan and set aside.

In the same skillet, add a touch more oil. Pour in the beaten eggs and let them cook undisturbed for a few seconds. Once they start to set, scramble them gently, breaking them into small pieces. Remove and set aside with the chicken.

Add a bit more oil to the pan if necessary, then toss in the garlic and the white parts of the green onions. Stir-fry for 30 seconds until fragrant. Add the bean sprouts and stir-fry for another minute, keeping the vegetables crisp.

Now comes the fun part! Return the chicken and scrambled eggs to the skillet, along with the soaked noodles. Pour the sauce over everything, and toss thoroughly to ensure the noodles and ingredients are evenly coated. Cook for 2–3 minutes until the sauce slightly thickens and everything is heated through.

Transfer the Pad Thai to a serving platter. Top with crushed peanuts, the green parts of the onions, and fresh cilantro if desired. Serve with lime wedges on the side for an extra zing of citrus.

For a vegetarian version, substitute the chicken with tofu and use a vegetarian fish sauce alternative. For extra spice, serve with chili flakes or sriracha on the side.