Chicken Pad Thai Noodles

In a bowl, combine the cubed chicken breast with soy sauce, black pepper, garlic powder, and chili flakes. Mix until the chicken is fully coated.

In a separate small bowl, prepare the sauce by combining soy sauce, tamarind paste, honey, fish sauce, sriracha, and the juice of half a lime. Whisk until smooth.

Heat cooking oil in a large pan or wok over medium heat. Add the marinated chicken and cook for 8 minutes, or until golden brown and cooked through.

Remove the cooked chicken from the pan and set it aside.

In the same pan, add the chopped garlic, chopped onion, and the white parts of the green onions. Sauté for 2 minutes until fragrant.

Push the aromatics to one side of the pan and crack in the eggs. Scramble the eggs, then mix them with the aromatics.

Add the cooked rice noodles and the prepared sauce to the pan. Mix well to coat the noodles completely.

Return the cooked chicken to the pan. Add the green parts of the green onions and the bean sprouts. Toss everything together to combine.

Garnish with crushed peanuts, a sprinkle of chili flakes, and a squeeze of fresh lime juice.

Serve immediately or portion into containers for meal prep.