Chicken Pad Thai

Soak the rice noodles in warm water for 20 minutes, then drain and set aside.

In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, brown sugar, and chili flakes until the sugar dissolves; set the sauce aside.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium‑high heat.

Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

Add the thinly sliced chicken breast to the wok and stir‑fry for 3–4 minutes, or until the chicken is no longer pink.

Push the chicken to one side of the wok, crack the eggs into the empty space, and scramble until just set; then mix the eggs with the chicken.

Add the drained noodles and the prepared sauce to the wok, tossing continuously to coat the noodles evenly; cook for 2–3 minutes until the noodles are heated through and the sauce is absorbed.

Stir in the bean sprouts, shredded carrots, and chopped green onions; cook for an additional 1 minute, allowing the vegetables to stay crisp.

Transfer the Pad Thai to serving plates, garnish with crushed peanuts, lime wedges, and extra chili flakes if desired, and serve hot.