A delicious Pad Thai with a sweet, sour, and spicy sauce, combined with rice noodles, scrambled eggs, and a mix of vegetables. This quick dish can be made with chicken, shrimp, or tofu for versatility.
1: Make sauce using oyster sauce, fish sauce, dark soy sauce, vinegar, rice vinegar, tamarind water, red chili flakes, red chili powder, brown sugar, white sugar, sesame oil, and sriracha. Set aside.
2: Pour hot water over rice noodles and follow package instructions. Drain once done.
3: Beat eggs with a pinch of salt, scramble and set aside.
4: Prep vegetables like carrots, peppers, and bean sprouts.
5: In a deep wok on medium-high heat, add chopped garlic and diced onion. Sauté until golden.
6: Add sliced chicken and sprinkle with chicken powder or a stock cube. Mix for a few minutes without browning the chicken.
7: Add the sauce and optional peanut butter, cook until the sauce is bubbly. Adjust seasoning.
8: Add the prepared vegetables, scrambled eggs, and noodles. Stir minimally.
9: Crank the heat high to fry the noodles and absorb the sauce.
10: Serve with cilantro, spring onion, crushed peanuts, chili flakes, and lime juice.
