A delightful twist on the classic Pad Thai, featuring a perfect balance of tangy, savory, and sweet flavors.
Soak the rice noodles in warm water for 30 minutes until softened.
Ensure the noodles are not over-soaked to maintain their texture.
Mix tamarind paste, fish sauce, sugar, and lime juice in a bowl to create the sauce.
Adjust the sweetness and tanginess of the sauce to your preference.
Slice the chicken into thin strips and set aside.
Partially freezing the chicken makes slicing easier.
Heat oil in a wok, add garlic, and stir-fry until fragrant.
Avoid burning the garlic to prevent bitterness.
Add chicken and shrimp to the wok and stir-fry until cooked through.
Cook the shrimp until they turn pink for the best texture.
Push the proteins to one side of the wok, crack in the eggs, and scramble them.
Scramble the eggs gently to keep them fluffy.
Add the soaked noodles and sauce to the wok, tossing everything together.
Toss the noodles quickly to coat them evenly with the sauce.
Mix in bean sprouts, green onions, and peanuts, and stir-fry briefly.
Add the vegetables at the end to retain their crunch.
Serve the Pad Thai on a platter, garnished with coriander leaves, lime wedges, and chili flakes.
Serve immediately to enjoy the dish at its freshest.
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