Pad tHAI

Ingredients

• 500 g / 16oz Chang's Pad Thai dried rice sticks (Note 1)

Sauce:

• 6 tbsp tamarind puree, NOT concentrate (Note 2)
• 12 tbsp (packed) brown sugar
• 8 tbsp fish sauce (Note 3)
• 6 tbsp oyster sauce (Note 4)

Stir Fry:

• 8 - 12 tbsp vegetable or canola oil
• 2 onion, sliced (brown, yellow)
• 8 garlic cloves, finely chopped
• 600 g / 20oz chicken breast (or thigh), thinly sliced
• 8 eggs, lightly whisked
• 6 cups of beansprouts
• 2 cup firm tofu, cut into 3cm / 1 1/4" batons (see photo)
• 1 cup garlic chives, cut into 3cm / 1 1/4" pieces
• 1 cup finely chopped peanuts

For serving:

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

Notes

TAMARIND SUBSTITUTE

if you can't find tamarind. Use this for the Pad Thai Sauce instead of ingredients listed above:

1 tbsp ketchup, 2 tbsp brown sugar, 2 tbsp fish sauce, 2 tsp oyster sauce, 1 tsp dark soy sauce*, 2 tbsp rice vinegar (or 1 tbsp white vinegar).

See in post for explanation, and cynics, don't judge until you've tried this! It's remarkably good and quite close to the base Pad Thai recipe!

• This is mainly for colour, so can be substituted with light or normal soy sauce and flavour will still be the same.

3. Can be substituted with light soy sauce though you will lose a bit of the flavour edge that fish sauce gives it.

4.Not in authentic Pad Thai but is essential for this everyday version.

5.Garlic chives look like blades of grass and taste like garlicky chives. If you can't find them, it's not a deal killer. Best to substitute with chopped shallots (aka green onion / scallions)/.

6.General note: I use a skillet here, I find it easier. But if you have a well seasoned wok, make it in that if you want!

7.Nutrition per serving, assuming 2 servings. The weight doesn't take into account the water absorbed by the noodles. I think it's closer to 350g / 12oz per serving. It's a generous serving!