Pad Thai

Ingredients

8 oz rice sticks ( 250g)
...Sauce...
3 Tbs tamarind puree
1/3 c palm sugar ( or brown sugar )
4 Tbs fish sauce
3 Tbs soy sauce ( or oyster sauce )
2 Tbs peanut butter
1 Tbs soy sauce
...Stir Fry ...
4 Tbs oil
1 med onion - sliced
4 cloves garlic - finely chopped
1 lb chicken - thin slice
4 eggs - beaten
3 c bean sprouts
1/2 c snow peas
cayenne pepper to taste or thai birdseye chilis
oyster mushrooms (optional)
...Garnish...
1 bunch green onions chopped - green parts included
1/2 c peanuts - chopped
cilantro
Lime juice and wedges

Instructions

Place noodles in a large bowl, pour over plenty of boiling water. Soak for 10 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes.
Mix Sauce in small bowl or blender.
Heat 2-3 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat.
Add chicken and cook for 3 minutes until mostly cooked through.
Add garlic and onion ( mushrooms if using), cook for 1 minute.
Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
Add vegetables, sauce and noodles...season with cayenne to taste
Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
Add half of garnish items, toss and remove from heat
Plate, sprinkle with remaining garnish - squeeze lime over

Notes

TAMARIND SUBSTITUTE: If you can't find tamarind.
Use this for the Pad Thai Sauce instead of ingredients listed above:

1 tbsp ketchup,
2 tbsp brown sugar,
2 tbsp fish sauce,
2 tsp oyster sauce,
1 tsp dark soy sauce*, This is mainly for color
2 tbsp rice vinegar (or 1 tbsp white vinegar).