Peanut Chicken Pad Thai

Submerge noodles in a large container and immerse them in cold water. Allow the noodles to become tender, 30 to 50 minutes. Drain and reserve for later use.

Combine soy sauce and cornstarch in a bowl, blending the mixture until the cornstarch is fully incorporated. Place the chicken in a separate container and pour the soy sauce mixture over it, ensuring the chicken is well-coated. Set aside for further preparation.

Combine 1/4 cup sugar, fish sauce, tamarind juice, and lime juice in a saucepan over medium heat. Bring the mixture to a gentle simmer for approximately 5 minutes, maintaining its warmth.

Heat 1 tablespoon of oil in a separate skillet over medium-high heat and add the chicken. Cook until the chicken reaches an internal temperature of 165°F (74°C), indicating it is no longer pink in the middle and juices run clear, 5 to 10 minutes. Reduce heat and keep the chicken warm.

Heat the remaining 2 tablespoons of oil in a large wok over medium heat. Add garlic and eggs to the wok, stirring constantly until the eggs are scrambled, about 5 minutes. Add the cooked chicken and stir until it is fully incorporated with the eggs. Add the drained noodles to the wok and stir until they are warmed through, 5 to 10 minutes more.

Combine the sauce with 3/4 teaspoon sugar and salt in the wok. Stir in peanuts and chili powder, ensuring they are evenly distributed throughout the dish. Remove from heat and top with chives. Serve pad thai hot, accompanied by bean sprouts on the side.