Pad thai is one of the most popular dishes ordered at a Thai restaurant but is easy enough to make at home—especially with this recipe, which doesn’t call for tamarind paste. In fact, the original pad thai didn’t contain tamarind at all (the makings of pad thai being brought to Thailand via the Chinese). This recipe is based on the earlier version of the dish and is perfect for a Thai dinner party menu or a tasty weeknight meal.
The sauce is made of chicken stock, rice vinegar, lime juice, brown sugar, fish sauce, and soy sauce, and provides a sweet and tangy flavor to the chicken, noodles, egg, and bean sprouts. The noodles are pad thai rice noodles, which are a type of rice noodle that is 1/4 inch in width; they can be found in well-stocked grocery stores, Asian food markets, and online.