Combine all the sauce ingredients. Stir well and set aside.

In your saucepan (or wok if you want to be authentic, put one tablespoon of olive oil in and heat, then stir in your egg and scramble. Once your egg is scrambled, remove from the pan and save for later. Then, add another tablespoon of oil and fry your chicken with the minced garlic, salt and pepper. The chicken will cook fairly quickly.

In a separate large sauce pot, bring 3 cups of water to a boil. Once boiling add your Pad Thai noodles. Since I have seen varying instructions on the rice noodle packages, I suggest you follow their instructions. I typically just boil my noodles until they’re tender, but other recipes suggest steeping the noodles. It really doesn’t matter as long as they’re not chewy.

Back to the pan with the chicken- add your egg back, then add your fully cooked noodles and add your sauce slowly. You don’t want your noodles to be too wet or too dry, so slowly add the sauce so you can gauge how much you really need. I personally would rather my noodles be too wet, because if they’re dry they get really gummy. Then once your sauce is incorporated, add your bean sprouts and carrots.

Fully incorporate all ingredients and then serve. I like to add some more fresh bean sprouts, cilantro and peanuts to my Pad Thai. I also serve it with a lime in case the spices are too hot. You can serve with chopsticks, but Thai people eat with forks and spoons like us!