• As far as prep work goes, we just need to dice our onion, green onion, chili pepper, and garlic.

Prepare the Noodles:

• Cook the Thai flat rice noodles according to the package instructions until al dente.
• Drain and rinse with cold water to prevent sticking. Set aside.

Make the Pad Thai Sauce:

• In a small bowl, combine the fish sauce, low-sodium soy sauce, sugar, tamarind paste, and Sriracha hot sauce.
• Stir well until the sugar and tamarind paste are fully dissolved.
• Adjust the heat level by adding more Sriracha if desired. Set the sauce aside.

Cook the Chicken:

• Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
• Add the minced garlic and cook for about 30 seconds, or until fragrant.
• Add the chicken to the skillet and cook for 2-3 minutes per side, or until cooked through.

Scramble the Eggs:

• In the same skillet, add a bit more oil if needed.
• Crack the eggs into the skillet and scramble them until fully cooked.
• Push the eggs to one side of the skillet.
• Mix with the onions and peppers.

Stir-Fry the Noodles:

• Add the cooked rice noodles to the skillet.
• Pour the prepared Pad Thai sauce over the noodles.
• Toss everything together, ensuring the noodles are evenly coated with the sauce.
• Stir in the cooked chicken and scrambled eggs.
• Cook for an additional 2-3 minutes, stirring frequently.

Add Fresh Ingredients:

• If using, add the fresh bean sprouts and toss them in. They add a delightful crunch and freshness to the dish.

Season and Garnish:

• Season the Pad Thai with chicken bouillon powder, AP seasoning, and red pepper flakes to taste. Give it a final toss to combine.
• Remove from heat and stir in the fresh cilantro.

Serve:

• Transfer the Pad Thai to serving plates or bowls.
• Garnish with crushed dry roasted peanuts and lime wedges on the side.
• Squeeze lime juice over the top before eating for an extra burst of flavor.