Pad Thai
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4 oz Chang’s Pad Thai dried rice sticks, Note 1
Sauce
1½ tbsp tamarind puree, Note 2, NOT concentrate
3 tbsp brown sugar, packed
2 tbsp fish sauce, Note 3
1½ tbsp oyster sauce, Note 4
Stir Fry
2 - 3 tbsp vegetable or canola oil
½ onion, sliced, brown, yellow
2 garlic cloves, finely chopped
5 oz chicken breast, thinly sliced, or thigh
2 eggs, lightly whisked
1½ cups beansprouts
½ cup 1/4″ batons, see photo
¼ cup 1/4″ pieces
¼ cup finely chopped peanuts
For serving
Lime wedges, essential
Ground chilli or cayenne pepper, optional
More beansprouts