Chicken Pad Thai

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Ingredients

• Sauce:
• 65g brown sugar
• 65g tamarind paste
• 65ml fish sauce
• 30ml soy sauce
• 25ml lime juice
• ¼ tsp chilli flakes *optional*
• 280g Pad thai rice noodles
• 900g chicken strips or firm tofu
• 140g carrot-grated
• 125g bean shoots
• 25g spring onion tops
• 5 eggs- lightly whisked
• 65ml garlic oil
• ¼ cup peanuts *optional*

Directions

1. In a small bowl or jug mix all sauce ingredients together
2. Prepare rice noodles as per package instructions then drain and set aside
3. In a pan/wok, heat garlic oil and cook chicken until browned. Season chicken with salt and pepper while cooking OR cook tofu until browned to your liking
4. Remove chicken/ tofu from pan and add in another splash of oil. Add in eggs and scramble/cook to your liking
5. Next add back in the chicken/tofu along with the grated carrot and bean shoots and sautee for 1 minute
6. Add in the sauce and the rice noodles and stir until sauce has coated rice noodles and has thickened slightly
7. Finally add in the spring onion and peanut (if using) and serve