:)) Ingredients 125 g / 4oz Changs 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 Instructions Place noodles in a large bowl, pour over plenty of boiling water
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Add dressing and serve: Drizzle the Scallion Vinaigrette over the salad or serve it on the side
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