Stir-Fried Rice Noodles

This is pad Thai built from scratch. Rice noodles, chicken, and shrimp tossed in a wok with a sweet-sour-salty sauce of fish sauce, lime juice, and sugar, finished with scrambled egg, crunchy bean sprouts, and crushed roasted peanuts.

Soaking the rice noodles for 45 minutes in room temperature water (not boiling) is critical. They should be pliable but still firm when they go into the wok. The noodles finish cooking in the sauce, so if they’re soft before they hit the pan, they’ll turn to paste.

The wok needs to be screaming hot. Stir-fry the chicken first, push it aside, then crack the egg directly into the wok and scramble it fast before it overcooks. This layered approach keeps each component distinct instead of everything steaming into a mushy tangle.

Chef Tips

• Have everything prepped and within arm’s reach before you heat the wok. Pad Thai moves fast and there’s no time to chop mid-cook.
• Push the chicken to the side of the wok rather than removing it. The residual heat keeps it warm while the egg cooks.
• Add the bean sprout and green onion mixture at the very end and cook for only one minute. You want them crunchy, not wilted.
• The sauce should taste aggressively sweet, sour, and salty before cooking. It mellows as the noodles absorb it.

Variations

• Make it vegetarian by swapping chicken and shrimp for pressed tofu and using soy sauce instead of fish sauce.
• Add a tablespoon of tamarind paste to the sauce for a more traditional, tangy flavor.
• Garnish with fresh cilantro and extra lime wedges for a brighter finish.