Step 1: Marinate the Chicken

Place 1.5 lbs boneless, skinless chicken breast or thighs, thinly sliced, in a bowl and toss with 2–3 tablespoons oyster sauce. Let it marinate for at least 10–15 minutes while you prep the rest of the ingredients. Or, if you have time, let it marinate overnight for even deeper flavor.

Step 2: Soak the Noodles

If using 16 oz. fresh rice noodles, soak them in room-temperature water for about 30 minutes to help them soften (optional but recommended). For 16 oz. dry rice noodles, soak in room-temperature water for about 1 hour until they wrap easily around your finger. Drain and set aside.

Step 3: Make the Sauce

If using ½ of a tamarind block, cover it in about 1 cup warm water for 10 minutes to soften. Then press the pulp through a fine-mesh colander using a spatula or spoon, scraping the paste from the underside of the colander. Discard the seeds and fibers.

For the traditional Thai method, which is what I do, you can use your hands to squeeze out the pulp, make a paste, and throw away the seeds and fibers.

Measure out ¾ cup of the paste. Or, if you prefer the easiest route, use ¾ cup jarred tamarind concentrate.

In a small pot, combine the tamarind with ¾ cup palm sugar, ¾ cup brown sugar, ⅓–½ cup fish sauce, and ½ cup water. If you prefer a less sweet Pad Thai, start with ½ cup palm sugar and ½ cup brown sugar and adjust to taste.

Heat gently, stirring until the sugars dissolve. Taste and adjust:

• More tamarind for sourness
• More sugar for sweetness
• More fish sauce for savory depth

Step 4: Cook the Aromatics and Chicken

Important note: Only cook two servings of noodles at a time so they don’t get gummy from too much moisture. You will do this recipe in two batches.

To keep the noodles from clumping, cook the protein separately. Heat 2–3 tablespoons coconut oil over medium-high heat in a large cast iron skillet or wok. Add 3 garlic cloves, minced and 1 shallot, minced (optional), stirring until fragrant. Add all the marinated chicken and cook just until cooked through. Remove chicken and set it aside on a plate.

Step 5: Add the Eggs

Add a little more oil if needed to the same pan, turn it to high, then pour in 4 beaten eggs. Scramble until just set, breaking into small curds.

Step 6: Cook the Noodles

Add more oil if the pan looks dry, then add half the noodles and a ladle of sauce. Toss constantly with two spatulas so they don’t clump, adding sauce gradually until the noodles are just tender but not mushy. Add a splash of water if needed.

Step 7: Combine everything

Once the noodles are cooked, add 1 cup fried tofu strips (if using), half of the cooked chicken, 3/4 cup green onions or garlic chives, 1 cup bean sprouts, and 2 tablespoons preserved radish (if using). Toss everything together until just heated through, then remove from heat. Repeat with the second batch of noodles, sauce, and remaining chicken.

Step 8: Serve with Toppings

Serve immediately and set out bowls of crushed peanuts, lime wedges, extra bean sprouts, green onions, chili flakes, and sugar so everyone can customize their plate just like at a Thai street stall!