• 125 g Pad Thai dried rice sticks

For the Sauce:

• 1 ½ tbsp tamarind puree
• 3 tbsp packed brown sugar
• 2 tbsp fish sauce
• 1 ½ tbsp oyster sauce

For the Stir Fry:

• 2 - 3 tbsp vegetable or canola oil
• ½ onion sliced (brown, yellow)
• 2 cloves garlic cloves finely chopped
• 150 g chicken breast or thigh , thinly sliced
• 2 eggs lightly whisked
• 1 ½ cups of beansprouts
• ½ cup firm tofu cut into 3cm / 1 1/4" batons
• ¼ cup garlic chives cut into 3cm / 1 1/4" pieces
• ¼ cup finely chopped peanuts

For Serving:

• Lime wedges essential
• Ground chilli or cayenne pepper optional
• More beansprouts