- 8 ounces dried flat pad Thai noodles or stir-fry rice noodles
- 1/4 cup tamarind juice concentrate (or 2 tablespoons Thai tamarind paste mixed with 2 tablespoons water)
- 3 tablespoons dark brown sugar
- 2 tablespoons fish sauce
- 2 teaspoons chili-garlic sauce, such as sriracha, plus more for serving
- 3 tablespoons vegetable oil
- 2 cups mung bean sprouts
- 2 bunches scallions, thinly sliced, separating green from white
- 4 large eggs, beaten
- 1/3 cup roasted salted peanuts, chopped
- 2 cups shredded chicken, omit or replace with tofu for vegetarian version
- Lime wedges for serving
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Place 8 ounces noodles in a medium heatproof bowl. Add boiling water to cover and let stand, tossing with tongs frequently, until soft and pliable but not tender, 7–10 minutes (depending on brand). Drain and rinse with cold water, then drain again. *
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Whisk 1/4 cup tamarind concentrate, 3 tablespoons brown sugar, 2 tablespoons fish sauce, 2 teaspoons chili-garlic sauce, and 1/4 cup hot water in same bowl you used to soak noodles.
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Pour 3 tablespoons oil in a large skillet (at least 12" in diameter) and place over medium-high heat. Add eggs and cook, stirring constantly, until dry curds form, 1–2 minutes.
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Add chicken, scallion whites, fish sauce mixture, and noodles. Cook, tossing often with tongs, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. **
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Add scallion greens, bean sprouts, and half of the chopped peanuts. Cook, tossing constantly, until heated through, about 1 minute more.
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Divide noodle mixture among four plates. Top with chili-garlic sauce and remaining peanuts. Serve with lime wedges for squeezing alongside.
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* I found, depending on brand of noodles, you should cook them according to manufacturer's directions, until just al dente.
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** I added 3/4 cup shredded carrots with the sauce to up the veggie content and to add extra color to the dish.