Homemade Chicken Pad Thai | Simple Home Edit

Name: 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

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A homemade Chicken Pad Thai recipe is a version of the classic Thai takeout tastes just like the real deal!

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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