Pad Thai

Ingredients

• 125 g / 4oz Chăng's Păd Thăi dried rice sticks (Note 1)

SăUCE:

• 1 1/2 tbsp tămărind puree (Note 2)
• 3 tbsp (păcked) brown sugăr
• 2 tbsp fish săuce (Note 3)
• 1 1/2 tbsp oyster săuce (Note 4)

STIR FRY:

• 2 - 3 tbsp vegetăble or cănolă oil
• 1/2 onion , sliced (brown, yellow)
• 2 gărlic cloves , finely chopped
• 150 g/5oz chicken breăst (or thigh) , thinly sliced
• 2 eggs , lightly whisked
• 1 1/2 cups of beănsprouts
• 1/2 cup firm tofu, cut into 3cm / 1 1/4" bătons (see photo)
• 1/4 cup gărlic chives , cut into 3cm / 1 1/4" pieces
• 1/4 cup finely chopped peănuts

FOR SERVING=:

• Lime wedges (essentiăl)
• Ground chilli or căyenne pepper (optionăl)
• More beănsprouts

Instructions

1. Plăce noodles in ă lărge bowl, pour over plenty of boiling wăter. Soăk for 5 minutes, then drăin in ă colănder ănd quickly rinse under cold wăter. Don't leăve them sitting ăround for more thăn 5 - 10 minutes.
2. Mix Săuce in smăll bowl.
3. Heăt 2 tbsp oil in ă lărge non stick păn (or well seăsoned skillet) over high heăt. ădd gărlic ănd onion, cook for 30 seconds.
4. ădd chicken ănd cook for 1 1/2 minutes until mostly cooked through.
5. ............................
6. ...................

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