Pad Thai | Thailand

Did enjoy this recipe? If so, check out the cookbook with a bunch more recipes just like this. INGREDIENTS: - 1 packet Dried Pad Thai rice sticks SAUCE - 1 ½ tbsp tamarind puree - 3 tbsp brown sugar - 2 tbsp fish sauce - 1 ½ tbsp oyster sauce STIR FRYING - Oil, for frying - ½ onion, sliced - 2 garlic cloves, finely chopped - 200 grams chicken thigh, cut to liking - 2 eggs, lightly whisked - 1 ½ cups of beansprouts - ½ cups firm tofu, cubed - ¼ cup ground peanuts SERVE: - Lime wedges - Ground chilli - Beansprout METHOD: 1. Place noodles in a large bowl, pour over boiling water till covered, soak for 5-10 minutes, or till desired firmness. Leave to the side. 2. While waiting, mix the tamarin puree, brown sugar, fish sauce and oyster sauce in a small bowl. 3. Remove the noodles from the boiling water. 4. Heat the oil in a large pan and place the heat to medium-high. Add garlic and onions till fragrant. 5. Add chicken and cook till mostly cooked through. 6. Push to one side of the pan, pour the egg on the other side, ensure there is oil on that side to prevent burning, and scramble with a wooden spoon and mix. 7. Add bean sprouts, tofu, and the noodles, stir then add the made sauce. 8. Toss gently till all the sauce is absorbed into the noodles and all ingredients are coated evenly, be caring of the noodles as they are fragile and break easily. 9. Add half the ground peanuts and toss gently. 10. Serve with peanuts and lime wedges and add extra beansprouts on the side if desired. Squeeze lime juice over to taste.