Step 1

Fill an 8-quart pot halfway with water and place on the stove over high heat. Add the noodles or pasta, cook according to the package instructions and drain through a colander in the sink when done, rinsing with cold water (regardless of the type of noodle used).

Step 2

In a bowl, whisk together the brown sugar, fish sauce, oyster sauce or soy sauce, rice vinegar, and lime juice. Then, whisk in the tamarind, to taste, according to Jeff’s Tips (see bottom of recipe card). Once happy with the flavor blend, whisk in the cornstarch. Set aside.

Step 3

Add the sesame oil to a nonstick 4- to 5-quart sauté pan and set to medium-high heat. Once shimmering, add the chicken and tofu (if using) and sauté for 5 minutes, or until the chicken is fully cooked (165°F). Use a slotted spoon to remove the chicken and tofu and set aside, keeping the oil in the pot.

Step 4

Reduce the heat to medium. Add the carrot, scallions, Thai basil (or tarragon) and garlic. Sauté for 3-5 minutes, until the veggies soften a bit.

Step 5

Move the veggies over to one side of the pan and then pour in the eggs. Let rest until they begins to bubble. Then, gently use a silicone spatula to fold the eggs constantly until scrambled. Once cooked, you can begin to aggressively mix the scrambled egg in with the veggies so it breaks apart and reduce the heat to medium-low.

Step 6

Add the sauce mixture from Step 2 to the pan and simmer and stir until heated and thickened, 1-2 minutes.

Step 7

Reduce the heat to low, add the noodles to the pan along with the cooked chicken, cooked tofu, peanuts and bean sprouts (if using, start with ½ cup and you can add up to ½ cup more if you want) and toss until all is fully combined. Serve topped with additional peanuts, fresh cilantro and a lime wedge, if desired.