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Ingredients
  • 125 g / 4oz Chang’s Pad Thai dried rice sticks (Note 1)
  • subheading: SAUCE:
  • 1 ½ tbsp tamarind puree , NOT concentrate (Note 2)
  • 3 tbsp (packed) brown sugar
  • 2 tbsp fish sauce (Note 3)
  • 1 ½ tbsp oyster sauce (Note 4)
  • subheading: STIR FRY:
  • 2 to 3 tbsp vegetable or canola oil
  • ½ onion , sliced (brown, yellow)
  • 2 garlic cloves , finely chopped
  • 150 g/5oz chicken breast (or thigh) , thinly sliced
  • 2 eggs , lightly whisked
  • 1 ½ cups of beansprouts
  • ½ cup firm tofu, cut into 3cm / 1 ¼″ batons (see photo)
  • ¼ cup garlic chives , cut into 3cm / 1 ¼″ pieces
  • ¼ cup finely chopped peanuts
  • subheading: FOR SERVING:
  • Lime wedges (essential)
  • Ground chilli or cayenne pepper (optional)
  • More beansprouts
Steps
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