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Ingredients
▢125 g / 4oz Chang’s Pad Thai dried rice sticks (Note 1)
Sauce:
▢1 1/2 tbsp tamarind puree , NOT concentrate (Note 2)
▢3 tbsp (packed) brown sugar
▢2 tbsp fish sauce (Note 3)
▢1 1/2 tbsp oyster sauce (Note 4)
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 (see photo)
▢1/4 cup garlic chives , cut into 3cm / 1 1/4″ pieces
▢1/4 cup finely chopped peanuts
For serving:
▢Lime wedges (essential)
▢Ground chilli or cayenne pepper (optional)
▢More beansprouts