Prepare the Noodles

1. Soak the Rice Noodles: Begin by soaking the rice noodles according to the package instructions. Typically, you’ll place them in warm water for about 15-20 minutes until they’re soft but still firm to the bite.
2. Drain and Set Aside: Once the noodles are ready, drain them and set them aside. You can toss them with a little oil to prevent them from sticking together.

Make the Pad Thai Sauce

1. Combine the Sauce Ingredients: In a small bowl, whisk together the fish sauce, soy sauce, tamarind paste, sugar, sriracha, and rice vinegar. Stir until the sugar is dissolved and the sauce is well mixed.

Cook the Chicken

1. Heat the Oil: Heat vegetable oil in a large wok or skillet over medium-high heat.
2. Cook the Chicken: Add the chicken strips to the pan and stir-fry for 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set it aside.

Stir-Fry the Vegetables

1. Sauté the Garlic: In the same pan, add the minced garlic and cook for about 30 seconds until fragrant.
2. Scramble the Eggs: Push the garlic to one side of the pan and add the beaten eggs. Scramble them until fully cooked, then mix them into the garlic.

Combine Everything

1. Add the Noodles: Toss the cooked rice noodles into the pan, followed by the Pad Thai sauce. Stir well to coat the noodles evenly with the sauce.
2. Add the Chicken and Vegetables: Return the cooked chicken to the pan along with the bean sprouts and chopped green onions. Toss everything together for 1-2 minutes to heat through and allow the flavors to meld.

Garnish and Serve

1. Garnish: Serve the Chicken Pad Thai with a generous sprinkle of cilantro, crushed peanuts, and a wedge of lime on the side.
2. Enjoy: Squeeze the lime over the top just before eating for an extra burst of freshness.