Here’s a simplified recipe for Thai-style noodles, often referred to as Pad Thai in just 10 steps.

Cook the rice noodles as per package instructions, typically by soaking in hot water, then drain and set aside.

In a small bowl, mix the fish sauce, tamarind paste, sugar, soy sauce, and chili powder until the sugar dissolves, then set aside.

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Cook the minced garlic for 30 seconds until fragrant, then add tofu or chicken and cook until golden or cooked through.

Push the garlic and protein to one side of the skillet, pour the beaten eggs into the empty side, and scramble them until cooked.

Add the drained noodles to the skillet, pour over the sauce, and toss until well combined and heated through.

Stir in the bean sprouts and cook for another 1-2 minutes until they’re slightly tender but still crisp.

Toss in the chopped peanuts and sliced green onions, mixing well.

Transfer the noodles to plates and garnish with fresh cilantro and extra chopped peanuts if desired.

Serve with lime wedges on the side for squeezing over the top to add a fresh, tangy flavor.