After the garlic has been added, let it cook with everything for a minute. Add your rice noodles, and cook until it’s partially softened. Then you can finally add half of the peanuts, half of the green onions and about half of the mung beans. Using tongs, give this a toss so that it’s thoroughly mixed in with the rest of the stir-fry.
Step 5: Add the tamarind sauce
Finally, pour in the tamarind sauce and whisked eggs over the stir-fry until it’s well-coated. Stir it around until it looks like the eggs are cooked, and the sauce has absorbed into the noodles. This should take another three to four minutes.
Step 6: Serve
Plate the chicken pad thai with the rest of the fresh veggies and peanuts. Serve it with lime wedges and red chili flakes on the side.
I really like this small version of the recipe because I can enjoy it multiple times during the day!
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