Transfer chicken to a plate. Add the bell pepper, carrots, and white and light green parts of the green onions to the skillet and cook until just softened, about 3 minutes. Meanwhile, whisk together all of the sauce ingredients in a small bowl. Once the veggies are softened, push them to one side of the pan. Fry garlic for 1 minute, then add add shrimp and toss them a few times. Push the shrimp to one side of the pan. Break the egg in the cleared side of the pan and scramble it by quickly stirring (about 20 seconds). Add the soaked noodles along with lemon juice, fish sauce, sugar and peanuts. Break apart the chicken, let cook, stirring occasionally, until the chicken is almost cooked through and the chicken juices have cooked off, 2 minutes or so. I prefer to keep some larger chunks of chicken without breaking them into a million pieces. Pour in the sauce and stir to mix well. Add the onion and green beans. Remove eggs from the skillet. Combine sauce ingredients in a small bowl and whisk until combined. Place cooked rice noodles and sauce in the skillet over medium-low heat and toss until coated. Add in chopped green onions and cook for another 2-3 minutes. Mix eggs with noodles and vegetables. In a small bowl, beat the eggs with a pinch of salt. Set aside. Make the sauce: In a medium bowl, whisk together the water, fish sauce, soy sauce, vinegar, ketchup, sugar, and red pepper flakes. Set aside. Heat 2 tablespoons of the oil in a large nonstick pan or wok over medium-high heat. Meanwhile, in a small bowl, whisk the fish sauce, brown sugar, lime juice, and chiles. In a large nonstick skillet, heat 3 tablespoons of the oil until shimmering. Add the shallots and garlic and Instructions. Heat oven to 350°F. Coat a 16×12-inch rimmed baking sheet pan with 2 tablespoons of sesame oil. Arrange the noodles in an even layer across the pan. Place the shrimp evenly across the noodles along with the sliced bell pepper, shredded carrots and bean sprouts. Add 2 tablespoons of Pad Thai Sauce to flavor the protein and then move it to the side. Scramble the egg. Add the eggs to the pan and scramble until cooked through. Add noodles. Add the noodles along with the pressed tofu (if using), pickled radish / turnip, garlic, and all of the remaining sauce. .

how to make pad thai