A delightful twist on the classic Pad Thai, this recipe combines vibrant flavors and textures for a satisfying meal.
Soak the rice noodles in hot water until pliable but not soft, then drain.
Ensure the noodles are not over-soaked to maintain their texture during stir-frying.
Mix the soy sauce, fish sauce, lime juice, brown sugar, and chili sauce in a small bowl to create the sauce.
Adjust the sweetness and spiciness of the sauce to your taste.
Heat a skillet over medium-high heat, add oil, and cook the chicken until fully cooked. Remove and set aside.
Cut the chicken into thin strips for even cooking.
In the same skillet, scramble the eggs until just set, then remove and chop.
Avoid overcooking the eggs to keep them tender.
Stir-fry the noodles and bean sprouts in the skillet with the sauce until heated through.
Toss continuously to ensure the noodles are evenly coated with the sauce.
Combine the chicken and eggs with the noodles, stirring well.
Mix gently to avoid breaking the noodles.
Serve the noodle mixture on plates, garnished with green onions, peanuts, and cilantro.
Add a wedge of lime on the side for an extra burst of freshness.
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