Chicken Pad Thai

Solid recipe if you have your components prepped ahead of time, it goes pretty quick. 2nd time making it, I would make the following changes: tos the raw chicken in salt, pepper, ginger, garlic, and 2 tbsp corn starch. Add some julienne or shredded carrots. If you use a jar of sauce use about 6 oz so it's saucy enough. Or just make double the recipe of sauce. Peanuts at the end to garnish.

The sauce tastes like ketchup.

Very good! Make the sauce ahead and it lets the red pepper flakes infuse a bit

sauce doesnt taste quite right use mirin, cornstarch, and toasted sesame oil for velveting chicken

Tip: make the sauce first. Everything else cooks relatively fast and I found myself letting the chicken cool down for a little too long. The sauce is the prime star of this dish! Don't be shy on the lime, this citrus really makes the sauce top notch.

I would cook half of the bean sprouts and then add the other half at the end for a crunchy addition.

Not suacy or spicy enough. Double the sauce, added sriracha. Next time cut the sugar and cook noodles longer.