Two small mixing bowls
Large deep sauté pan or skillet
Read through entire recipe before getting started. Bring a medium pot of salted water to a boil. Chop peanuts. Trim and peel carrot, then julienne. Cut broccoli into bite-size florets.* Tear cilantro leaves and tender cilantro stems into ½ inch pieces. In a small bowl, beat egg with a pinch of salt and pepper. Remove chicken breasts from package; rinse and dry. Cut into 1" pieces.
*If your broccoli has a large stalk, peel off the tough outer skin, finely chop and add to the florets
Bring 6 cups of water with a pinch of salt to a boil in a medium pot over medium heat. When water reaches a rolling boil, add rice noodles and cook until al dente 5-6 min. Reserve ¼ cup pasta water. Drain noodles and return to pot. Toss with 1 tsp. oil. While noodles are cooking, proceed with Step #3.
In a large sauté pan or deep skillet, toast peanuts over medium-low heat, stirring occasionally, until golden brown and aromatic 3-4 min. Transfer to a small plate.
Pro-tip: Nuts will release natural oils when toasting, and become shiny and browned when toasted.
In previously used pan, heat 1 Tbsp. oil until shimmering. Season chicken with a pinch of salt and pepper. Add chicken and cook over medium-high heat, stirring occasionally, until golden brown, 4-6 min. Chicken will not be fully cooked at this point. In a small bowl, whisk sweet tamari sauce with tamarind concentrate and reserved pasta water. Add to chicken and bring to a simmer over medium heat, 2-3 min or until reduced by ¼.
Note: When simmering sauce, you should see small bubbles on the surface. If not, increase heat slightly.
Add cooked rice noodles, carrots and broccoli to chicken. Stir-fry until most of the sauce has been absorbed and noodles and vegetables are well-coated, 2-3 min. Using your spoon or spatula, push pad Thai to one side of the pan. Add egg and allow to set for 1-2 min until edges look cooked. Scramble keeping separate from pad Thai until cooked through. Mix egg into noodles and stir-fry 1-2 min more.
Divide pad Thai between two bowls. Garnish with toasted peanuts and cilantro. Enjoy!