Make These Traditional Easy Pad Thai Noodles

Gather the ingredients. The Spruce / Ali Redmond Combine chicken stock, rice vinegar, lime juice, brown sugar, fish sauce, 1 tablespoon soy sauce, and cayenne pepper in a cup or small bowl, stirring to dissolve sugar. Set aside. The Spruce / Ali Redmond Place chopped chicken in a bowl and toss with 1 1/2 tablespoons soy sauce. Set aside. The Spruce / Ali Redmond Bring a large pot of water to boil. Dunk in rice noodles and cook approximately 6 minutes, or until soft enough to bend easily but still firm and a little crunchy when you try to eat it (undercooked by regular standards). Drain and rinse noodles briefly with cold water to keep from sticking. Set aside. The Spruce / Ali Redmond Heat a wok or large frying pan over medium-high heat. Drizzle in oil and swirl around. Add the garlic, chili, and galangal. Stir-fry 1 minute. The Spruce / Ali Redmond Add chicken and stir-fry 2 minutes. Add the shrimp, continuing to stir-fry until they turn pink and chicken is opaque—about 2 to 3 minutes. The Spruce / Ali Redmond When pan becomes dry, add 1 to 2 tablespoons of the pad thai sauce—just enough to keep ingredients frying nicely. The Spruce / Ali Redmond Push ingredients to the side of the pan (if the pan is dry, drizzle in a little oil). Crack the egg into the center and stir-fry quickly to scramble. The Spruce / Ali Redmond Add the drained noodles plus 3 to 4 tablespoons of the pad thai sauce. Using two utensils, lift and turn the noodles with the other ingredients. Continue in this way, adding more sauce every minute or two, until all the sauce has been added and noodles are chewy and a little bit sticky, 8 to 10 minutes. The Spruce / Ali Redmond Fold in bean sprouts and green onion. Remove from heat and taste-test, adding more fish sauce until desired taste is achieved. The Spruce / Ali Redmond Portion out onto individual plates and add a lime wedge on the side. Top with a sprinkle of chopped nuts. The Spruce / Ali Redmond