8 ounces dried wide rice noodles
¼ cup fish sauce
3 tablespoons tamarind juice
2 tablespoons brown sugar
3 tablespoons peanut oil
12 ounces diced chicken thigh meat
1 tablespoon garlic, chopped
½ cup round onion, sliced
1 fresh red chili pepper, sliced
1 large egg, lightly beaten
1 cup fresh bean sprouts
1 lime, cut into small wedges
¼ cup fresh cilantro leaves
¼ cup fresh chives, 1-inch cut
Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they are limp but still firm to touch; later cooking in the wok will soften them more. Drain noodles thoroughly in a colander and set aside while preparing other ingredients.
In a small bowl, mix fish sauce, tamarind juice and sugar. Stir well to melt sugar. Taste and adjust flavors to the desired combination of salty, sour and sweet.
Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of oil and cook the chicken thoroughly. When the chicken is done put it aside. Add remaining oil to the wok and toss in the garlic, round onion and chili. Stir fry for 30 seconds. Push the garlic and onion to one side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking into pieces with a spatula. Add drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook).
When the noodles are cooked, toss in ½ cup of the bean sprouts and chives. Continue to stir fry until combined. Return cooked chicken to the wok and toss the pad Thai together to heat through. Serve on a platter and top with the remaining bean sprouts and cilantro leaves. Garnish with lime wedges and squeeze lime juice over each portion before serving.