Chicken Pad Thai (Takeout-Style)

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• 4 oz dried rice noodles (about 1/4”, 5 cm-wide)
• 8 oz chicken breast (sliced thinly against the grain, or thigh)
• 1 teaspoon soy sauce
• 3 tablespoons brown sugar (or palm sugar)
• 2 tablespoons tamarind puree (or tamarind paste)
• 2 tablespoons oyster sauce (or vegetarian oyster sauce, *Footnote 1)
• 2 tablespoons soy sauce (*Footnote 1)
• 1/2 head broccoli (cut into small bite-size florets)
• 4 tablespoons peanut oil (or vegetable oil)
• 2 each eggs (beaten)
• 4 cloves garlic (minced)
• 1 each shallot (sliced)
• 1/2 each carrot (sliced)
• 5 each green onions (sliced into 1”, 2.5 cm pieces)
• 1 each long red pepper (sliced, or bird eye pepper if prefer a spicier dish)
• 1 1/2 cup mung bean sprouts (and extra for garnish)
• 3 tablespoons peanuts (coarsely chopped)
• 1 each lime (sliced into wedges for garnish)

1. For the noodles: Fully submerge the noodles in room temperature water for 30 to 40 minutes, until they are soft enough to wrap around your fingers without breaking apart, but not quite soft enough that you can bite into them. Drain and set aside.
2. For the chicken: combine the chicken pieces and soy sauce in a medium-sized bowl. Mix with your hands until the chicken is evenly coated. Let marinate while preparing the other ingredients. (*Footnote 2)
3. Sauce ingredients: 3 tablespoons brown sugar (or palm sugar); 2 tablespoons tamarind puree (or tamarind paste); 2 tablespoons oyster sauce (or vegetarian oyster sauce, *Footnote 1); 2 tablespoons soy sauce (*Footnote 1). For the sauce: Combine the sauce ingredients and mix until the sugar is fully dissolved.
4. To cook: Add 1/4 cup water to a large skillet and heat over medium-high heat until simmering. Add the broccoli florets and cover. Steam for 40 seconds to 1 minute, until al dente. Transfer the broccoli to a plate. Wipe the pan clean with paper towels.
5. Add 1 tablespoon of oil to the same skillet. Add the chicken pieces with as little overlapping as possible. Cook without moving until the bottom turns golden brown. Turn to the other side, for 30 seconds or so, until the bottom just turns golden. Transfer to a plate and set aside.
6. Add 1 tablespoon of oil and pour in the beaten eggs. Let cook without moving until the bottom sets, then start to scramble lightly, until the eggs are almost cooked. Transfer the eggs to the plate with the chicken
7. Add the remaining 2 tablespoons of oil, the garlic, shallots, and carrot into the same pan. Cook and stir for 1 minute to release the fragrance.
8. Add the noodles. Stir a few times to mix everything together. Pour in the sauce. Cook and stir until the sauce is mostly absorbed.
9. Add back the cooked chicken, eggs, and broccoli. Stir a few times to mix well.
10. Add the green onion, pepper, and bean sprouts. Toss for another 30 seconds, until the vegetables are just wilted. Carefully taste a noodle. If it’s still too tough, add a splash of water and stir to mix well. Cook for another 1 to 2 minutes until the noodles reach the texture you prefer.
11. Garnish with the remaining bean sprouts, peanuts, and some wedges of lime. Serve hot as a main dish.