Name: Chicken Pad Thai
Total time: 30 min
Cuisine: Thai
Ingredients: 1 1/2 tbsp Tamarind puree, not concentrate; 3 tbsp Brown sugar, packed; 2 tbsp Fish sauce; 1 1/2 tbsp Oyster sauce; 125 g Dried rice sticks, Chang's Pad Thai, or 4 oz; 2-3 tbsp Vegetable oil, or canola oil; 1/2 Onion, sliced; 2 clove Garlic, finely chopped; 150 g Chicken breast, or thigh, thinly sliced; 2 Eggs, lightly whisked; 1 1/2 cup Bean sprouts; 1/2 cup Firm tofu, cut into 3cm (1 1/4 inch) batons; 1/4 cup Garlic chives, cut into 3cm (1 1/4 inch) pieces; 1/4 cup Peanuts, finely chopped; Lime wedges, essential, for serving; Ground chili, or cayenne pepper, optional; Bean sprouts, extra, optional

Method

9 steps. Tap one to mark it done.

Put the dried rice sticks into a spacious bowl and cover them with lots of boiling water. Let them soak for 5 minutes, then empty into a colander and briefly rinse with cold water. Avoid letting them rest for more than 5 - 10 minutes.
Combine the ingredients to make the Sauce inside a small bowl.
Warm 2 tbsp vegetable oil in a spacious nonstick pan, or a well-seasoned skillet, using high heat. Put in the garlic and onion, cooking them for 30 seconds.
Put the chicken breast into the pan and cook for 1 1/2 minutes, until it is nearly done.
Clear a space by moving ingredients to one half of the pan, then pour the eggs into the empty spot. Use a wooden spoon to scramble them, adding a splash of extra vegetable oil if the pan is dry, before stirring them into the chicken.
Incorporate the bean sprouts, tofu, dried rice sticks, and then pour in the Sauce.
Stir the mixture carefully for about 1 1/2 minutes, until the dried rice sticks have fully absorbed the Sauce.
Toss in the garlic chives along with half of the peanuts. Mix everything rapidly, then take the pan off the burner.
Serve straight away, topped with the leftover peanuts and lime wedges alongside. If you like, include a pinch of ground chili and some extra bean sprouts next to it. Squeeze the lime juice over the dish to your taste before eating.