Foryoueats: Pantry Pad Thai | Marion's Kitchen

Ingredients

• 150g thin dried rice stick noodles;
• 1 tbsp vegetable oil;
• ¼ red onion, finely diced;
• 150g chicken thigh, cut into small cubes;
• 2 eggs, lightly whisked;
• ¼ cup finely sliced spring onion;
• 1 tbsp roughly chopped roasted cashews;
• lime wedges, to serve;
• chilli powder, to serve (optional);
• Pad Thai sauce:;
• 2 tbsp brown sugar;
• 2 tbsp fish sauce;
• 2 tbsp white vinegar;
• 1 tbsp tomato paste