Pad Thai

Ingredients

• 125 g / 4oz Chang's Pad Thai dried rice sticks (Note 1)

Sauce:

• 1 1/2 tbsp tamarind puree (Note 2)
• 3 tbsp (packed) brown sugar
• 2 tbsp fish sauce (Note 3)
• 1 1/2 tbsp oyster sauce (Note 4)

Stir Fry:

• 2 - 3 tbsp vegetable or canola oil
• 1/2 onion , sliced (brown, yellow)
• 2 garlic cloves , finely chopped
• 150 g/5oz chicken breast (or thigh) , thinly sliced
• 2 eggs , lightly whisked
• 1 1/2 cups of beansprouts
• 1/2 cup firm tofu, cut into 3cm / 1 1/4" batons (see photo)
• 1/4 cup garlic chives , cut into 3cm / 1 1/4" pieces
• 1/4 cup finely chopped peanuts

For serving=:

• Lime wedges (essential)
• Ground chilli or cayenne pepper (optional)
• More beansprouts

Instructions

• Place noodles in an exceedingly giant bowl, pour over lots of boiling water. Soak for five minutes, then drain in an exceedingly cullender and quickly rinse underneath cold water. do not leave them sitting around for quite five - ten minutes.

• combine Sauce in little bowl.

• Heat a pair of tbsp oil in an exceedingly giant non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for thirty seconds.

• Add chicken and cook for one 1/2 minutes till largely overdone through.

• Push to 1 aspect of the pan, pour egg in on the opposite aspect. Scramble victimisation the wood spoon (add bit of additional oil if pan is just too dry), then combine into chicken.

• Add bean sprouts, tofu, noodles then Sauce.

• Toss gently for concerning one 1/2 minutes till Sauce is absorbed by the noodles.

• Add garlic chives and [*fr1] the peanuts. Toss through quickly then take away from heat.

• Serve in real time, besprent with remaining peanuts and lime wedges on the aspect, with a sprinkle of chili pepper and some of additional beansprouts on the aspect if desired (this is that the Thai way!). Squeeze over juice to style before ingestion.