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Chicken Pad Thai

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This will taste like restaurant Pad Thai – from RecipeTinEats.com

Ingredients

Scale

125 g / 4oz Pad Thai dried rice sticks

Sauce:

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

 

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
  • 1/4 cup garlic chives , cut into 3cm / 1 1/4″ pieces (note 2)
  • 1/4 cup finely chopped peanuts

 

For serving:

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

Instructions

  1. Prepare the noodles.
  2. Mix the sauce in a small bowl.
  3. Saute the onion and garlic for 30 seconds, then add chicken. Cook until mostly done.
  4. Push the ingredients to one half of the pan. Scramble the eggs in the other half, then mix together.
  5. Add bean sprouts, tofu, noodles and then the sauce. Toss gently until sauce is absorbed in the noodles.
  6. Add the garlic chives and half the peanuts, toss quickly, then remove from heat.
  7. Serve with peanuts, more bean sprouts and lime wedges on the side.

Notes

  1. Don’t use tamarind concentrate. A better substitute is ketchup!
  2. Substitute fresh chives or scallions.

Find it online: https://www.earlyjavaman.com/chicken-pad-thai-best/