Homemade Chicken Pad Thai | Simple Home Edit

Ingredients

• 3 tbsp tamarind puree or paste NOT concentrate (see note 1)
• 4 tbsp brown sugar
• 2 tbsp fish sauce (see note 2)
• 4 tbsp oyster sauce (see note 3)
• 250 g dried thin rice noodles
• 3 tbsp neutral oil (see note 4)
• 1 small brown onion, finely sliced
• 1 tbsp freshly minced garlic
• 500 g boneless, skinless chicken breast, finely sliced
• 2 eggs, whisked
• 200 g firm tofu, cut into strips (optional)
• 6 spring onions (scallions), cut into 3 cm (1¼ inch) batons, white and green parts separated
• 180 g bean sprouts, plus extra to serve
• Extra bean sprouts
• 35 g crushed peanuts
• 1 tbsp chilli (red pepper) flakes
• 1 lime, cut into quarters