Pad Thai

Ingredients

• 125 gChang’s Pad Thai dried rice sticks
• 1 1/2 tbsptamarind puree
• 3 tbsp (packed)brown sugar
• 2 tbspfish sauce
• 1 1/2 tbspoyster sauce
• 2 – 3 tbspvegetable or canola oil
• 1/2onion, sliced (brown, yellow)
• 2garlic cloves, finely chopped
• 150 gchicken breast (or thigh), thinly sliced
• 2eggs, lightly whisked
• 1 1/2 cupsbeansprouts
• 1/2 cupfirm tofu, cut into 3cm / 1 1/4″ batons
• 1/4 cupgarlic chives, cut into 3cm / 1 1/4″ pieces
• 1/4 cupfinely chopped peanuts
• Lime wedges (essential)
• Ground chilli or cayenne pepper (optional)

Instructions

1. 1Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don’t leave them sitting around for more than 5 – 10 minutes.
2. 2Mix Sauce in small bowl.
3. 3Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
4. 4Add chicken and cook for 1 1/2 minutes until mostly cooked through.
5. 5Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
6. 6Add bean sprouts, tofu, noodles then Sauce.
7. 7Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
8. 8Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
9. 9Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.