Pad Thai Noodles Recipe

Place the noodles in a large bowl and cover with hot water. Set aside for about 10 minutes until noodles are flexible but still firm. Drain.

Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil, then heat until it shimmers.

Add the peanuts and cook and stir until toasted for 1 to 2 minutes. Remove from wok.

Stir the chile peppers, shallot, and garlic into the oil, then cook and stir for about 30 seconds until the garlic just begins to brown.

Add the chicken and tofu, cook for 4 to 5 minutes until no longer pink in the center and the juices run clear. Add the noodles, stirring quickly to mix in.

Add the sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, for about 2 minutes, until the sauce thickens.

Push the noodle mixture to one side of the wok, then crack the egg into the empty space. Stir for 1 to 2 minutes until scrambled, and fold into the noodles.

Stir in the shrimp, then cook for 2 to 3 minutes until opaque.

Add the roasted peanuts, bean sprouts, chives, and lime juice, then cook and stir for 1 to 2 minutes more until flavors combine.

Serve, and enjoy!