Ingredients:

  • 1/2 cup packed Palm Sugar (or dark brown sugar)
  • 1/3 cup Fish Sauce (Nam Pla)
  • 4 Tbsp Tamarind Paste/Concentrate
  • 1/4 cup Water
  • 1 tsp Sriracha or Dried Chilli Flakes
  • 8 oz Flat Rice Noodles (3mm width)
  • 1 lb Boneless, Skinless Chicken Breast, sliced thinly
  • 2 Large Eggs, lightly whisked
  • 3 Tbsp Neutral Cooking Oil (e.g., groundnut/canola)
  • 3 cloves Garlic, finely minced
  • 1/4 cup Shallots, finely diced
  • 1/4 cup Firm Tofu (optional), small cubes
  • 1 tsp Dried Shrimp (optional but authentic), finely minced
  • 1 cup Fresh Bean Sprouts (divided)
  • 1/2 cup Garlic Chives (or spring onions), chopped into 1-inch lengths
  • 1/4 cup Roasted Peanuts, roughly chopped (for garnish)
  • 4 Lime Wedges (for garnish)
  • 1/4 cup Fresh Coriander (Cilantro), chopped (for garnish)

Instructions:

  1. Soak the Noodles (Do not boil!): Place the rice noodles in a large bowl and cover completely with hot tap water (not boiling). Soak for 20–30 minutes until pliable but still slightly resistant—they should be al dente. Drain immediately and toss with 1 tsp of oil to prevent sticking.
  2. Make the Pad Thai Sauce: In a small saucepan, combine the palm sugar, fish sauce, tamarind paste, water, and chili. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from heat and set aside—this concentrated sauce is vital.
  3. Prep the Chicken and Eggs: Sauté the sliced chicken in 1 Tbsp of oil in the wok until just cooked through. Remove and set aside. Add 1 tsp of oil to the wok, pour in the whisked eggs and quickly scramble them until set but still soft. Remove and set aside with the chicken.
  4. Sauté Aromatics: Heat the remaining oil in the wok until smoking hot. Add the garlic, shallots, tofu (if using), and dried shrimp (if using). Stir-fry rapidly for about 1 minute until fragrant.
  5. Add Noodles and Partial Sauce: Add the pre-soaked, drained noodles directly to the wok. Pour half of the prepared Pad Thai sauce over the noodles. Toss continuously for 2-3 minutes until the noodles are evenly coated and heated through. (Crucially, reserve the other half of the sauce.)
  6. Final Toss: Return the cooked chicken and scrambled egg pieces to the wok. Toss gently to combine. Add the chopped chives and half of the bean sprouts. Toss for 30 seconds and immediately remove from heat.
  7. Cool and Pack: Spread the finished Pad Thai mixture (noodles, chicken, egg) onto a baking sheet to cool rapidly. Divide the noodle mixture evenly into the four meal prep containers. Do not pack hot food.
  8. Separate Sauce and Garnish: Divide the reserved Pad Thai sauce into four small, leak-proof sauce containers. Pack these and the garnishes (chopped peanuts, remaining bean sprouts, coriander, and a lime wedge) separately to be added only after reheating.