Chicken pad thai recipe

Ingredients

• 85 g medium rice stick noodles
• 80 ml fish sauce
• 2 tbsp white sugar
• 2 tbsp grated palm sugar
• 2 tbsp tamarind purée or oyster sauce
• 1 tbsp tomato sauce (ketchup)
• 1 1/2 tbsp vegetable oil
• 2 eggs, lightly whisked
• 1/2 tsp shrimp paste
• 1/2 red onion, cut into thin wedges
• 300 g skinless chicken breast fillets, thinly sliced
• 1/4 tsp chilli powder
• 4 spring onions (scallions), cut into batons
• 60 g bean sprouts, trimmed, to serve
• 1 cup coriander (cilantro) sprigs, to serve
• 2 tbsp chopped roasted peanuts, to serve
• 1 tsp white sugar, extra
• 1/4 tsp chilli powder, extra
• 1 cup lime wedges, to serve