Lemongrass Chicken Pad Thai - cooking recipe

Ingredients

8 ounces rice sticks
1 lb chicken thigh, boneless, skinless, cut into 1/3-inch-thick strips salt, Kosher
black pepper, freshly ground, to taste
4 tablespoons canola oil, divided
4 lemongrass, stalks white parts only, minced
1 large red onion, sliced thinly
1 jalapeno, cut into thin rings
3 large eggs, beaten lightly
1 large red bell pepper, seeded and cut into 1/4-inch-thick slices
2 tablespoons tamarind paste
2 tablespoons fish sauce
2 lemons, zest and juice of

Preparation

Place the noodles in a medium-sized bowl and fill it with hot water to cover. Soak until pliable but not completely soft, 10-15 minutes.** Drain and set aside. You're aiming for noodles that are soft but not mushy, as the noodles will continue to cook when heated through before serving.
Season the chicken with salt and black pepper, to taste. Heat a wok over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the chicken and stir-fry until brown and cooked through, about 3 minutes. Set aside.
Return the wok to medium-high heat. Add 1 tablespoon of the oil and swirl to coat. When the oil is hot, add the lemongrass, onion, and jalapeno. Stir-fry until the onion is soft, about 1 minute. Push the mixture to one side of the wok, drizzle in the remaining 1 TB oil, and add the eggs. Stir-fry, breaking up the eggs, until cooked through, about 30 seconds. When the eggs are set, stir to incorporate the onion mixture.
Return the chicken to the pan, add the bell pepper, and stir. Add the tamarind concentrate, fish sauce, lemon zest and juice, and noodles. Stir and cook until heated through, about 2 minutes. Season with additional salt and pepper, to taste, transfer to a serving platter or plates, and serve.