In a small bowl or measuring cup, combine the sauce ingredients: soy sauce, fish sauce, rice vinegar, brown sugar, and lime juice. Whisk them together until the sugar has dissolved and set this mixture aside. This sauce is the heart of your Chicken Pad Thai, so make sure it’s well mixed.
Cook the rice noodles according to the package instructions, but be sure to remove them from the water when they're just about tender. You want them to have a little bite to them, also known as 'al dente.' Drain the noodles and quickly rinse them under cool water to halt the cooking process and prevent them from sticking together.
Next, heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat. Add the chicken breast strips to the hot oil. Cook the chicken for about 5 to 7 minutes, or until it's fully cooked through, stirring occasionally. You might need to do this in batches to avoid overcrowding the pan. Once cooked, remove the chicken from the wok and set it aside.
If necessary, add the remaining tablespoon of oil to the wok. Toss in the sliced red bell pepper and matchstick carrots. Stir-fry these vegetables for about 2 minutes, or until they begin to soften slightly. You want to maintain some crunch.
Next, add in the minced garlic and minced ginger. Cook these for about 30 seconds until they become fragrant, releasing their delightful aromas into the air.
Now it’s time to add the cabbage and green onions to the wok. Stir these in and cook for an additional 2 to 3 minutes, allowing them to soften but still retain their vibrant colors.
Push the vegetable mixture to one side of the skillet and pour the lightly beaten eggs into the other side. Scramble them gently until they’re fully cooked, then mix them into the veggies. The eggs will add a wonderful richness to the dish.
Now, add the cooked chicken and the rice noodles back into the pan. Pour the sauce ingredients over the top, along with a third of a cup of water. Stir everything together, ensuring that the noodles and chicken are well coated in the luscious sauce. Cook for another 2 to 3 minutes, allowing the noodles to finish cooking and soak up all the flavors.
If the dish seems too dry, add a bit more water, one tablespoon at a time, until the noodles become slippery and no longer stick together. This is key to achieving that perfect Pad Thai texture!
Finally, stir in the cilantro and sprinkle the chopped peanuts on top. Serve your Chicken Pad Thai immediately with lime wedges on the side for an extra burst of flavor. Enjoy the delightful combination of textures and flavors!
